Pork Medallions With Apple Cream Sauce: Rich and Redolent

Pork Medallions with Apple Cream Sauce
flickr4jazz/Flickr/CC BY 2.0
Ratings (4)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 3/4 lbs.​ Pork (2 Servings)
Nutritional Guidelines (per serving)
625 Calories
39g Fat
19g Carbs
50g Protein
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Nutrition Facts
Servings: 3/4 lbs.​ Pork (2 Servings)
Amount per serving
Calories 625
% Daily Value*
Total Fat 39g 50%
Saturated Fat 18g 89%
Cholesterol 206mg 69%
Sodium 324mg 14%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 12%
Protein 50g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We must confess that pork is one of our favorite meats. We love its rich dense flavor and firm texture. And the right cut, properly cooked, is as tender as a good steak. Pork also has an affinity for sweet flavors and fruit in particular. In this recipe medallions of pork tenderloin are quickly sautéed. Then a pan sauce is made combining apples, cream, and Calvados, a French apple brandy. This is easy enough for a weeknight meal, but worth saving for a special occasion. We like this dish with steamed, buttered cabbage.

Ingredients

  • 3/4 lbs.​ pork tenderloin, cut into 3/4" thick medallions (filets)
  • 1 tbsp. vegetable oil
  • 2 tbsp. Calvados (or​ any apple brandy)
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream
  • 1/2 tbsp. fresh sage, finely chopped
  • 1/2 tsp. fresh rosemary, finely chopped
  • shallots, finely chopped
  • 1 apple, peeled and sliced thin
  • 2 tbsp. unsalted butter

Steps to Make It

  1. Heat oven to 200 F.

  2. Season pork medallions generously with salt and pepper.

  3. Heat oil in a medium skillet (not non-stick) over medium heat. Add pork and cook on each side until browned, about three minutes per side. Place medallions on a plate in the oven.

  4. Melt butter in skillet. Add shallots, apples, sage, and rosemary and saute until browned. Add Calvados and chicken stock and deglaze the pan. Reduce liquid by 1/3.

  5. Add cream and reduce to desired consistency. Divide pork between plates and spoon apples and sauce over the top.