PORK MEDALLIONS WITH APPLE CIDER GRAVY
Apple cider gravy provides a simple addition to this no-mess pork dish that's ready in 20 minutes - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle pork slices evenly with 1/4 teaspoon each of the salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 3 minutes, turning once, until no longer pink in center. Remove pork to plate; cover to keep warm.
- In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Cook onion and garlic in butter 3 minutes, stirring frequently, until tender. Stir in flour until blended. Gradually add cider and broth; cook 1 minute or until thickened. Stir in chopped rosemary and remaining 1/4 teaspoon each salt and pepper.
- Serve pork with cider gravy. Garnish with rosemary sprigs.
Nutrition Facts : ServingSize 1 Serving
PORK MEDALLIONS WITH APPLES AND CIDER
A great little pork recipe using hard cider from "Eat Fresh, Stay Healthy: An A to Z Guide to Buying and Cooking Fruits and Vegetables."by Sam Gugino. Note: To clarify butter, put a pound of butter in a saucepan over medium-low heat. Gently simmer 5 minutes, remove from the heat and cool 5 minutes. Skim off the top layer of foam. Pour the clarified butter gently into a bowl. Stop when you reach the milky white solids on the bottom of the pan. Don't throw out the milky solids. They're delicious on cooked vegetables. clarified butter keeps several weeks in the refrigerator.
Provided by NcMysteryShopper
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut tenderloin into 1" discs if using.
- Put pork between wax paper and pound until about 1/4" inch thick. You should have about 6 slices if using tenderloin.
- Combine flour with ginger, nutmeg and salt & pepper to taste. Dredge pork and shake off excess.
- In a non-stick skillet large enough to hold cutlets comfortably in one layer, heat clarified butter over medium heat. When hot, add pork and cook about 3 minutes on each side.
- Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce is absorbed by apples and slightly thickens, pour over pork.
Nutrition Facts : Calories 393.3, Fat 16.2, SaturatedFat 6.6, Cholesterol 131.6, Sodium 90.5, Carbohydrate 19.3, Fiber 2.6, Sugar 9.7, Protein 41
SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
- Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
- Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.
- Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.
PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES, AND ONIONS
This meal will make you an official Walton - a member of a large farm family.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.
- Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
- Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.
ROASTED PORK TENDERLOINS WITH SWEET APPLE GRAVY
Make and share this Roasted Pork Tenderloins With Sweet Apple Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 475°.
- Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.
- Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.
- Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).
- Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.
- When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.
- Sprinkle with the flour; continue to cook 1 minute.
- Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.
- Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.
- Discard thyme stems, then stir in the chopped chives.
- To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.
Nutrition Facts : Calories 437.2, Fat 23.5, SaturatedFat 8.3, Cholesterol 141.8, Sodium 222.3, Carbohydrate 10.2, Fiber 0.3, Sugar 6.2, Protein 40.8
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