Pork Medallions With Sauteed Apples Recipes

Steps:

• For apples: in large skillet or pan, melt butter over medium heat; add apples. Cook, stirring constantly til apples are almost tender about 6 to 7 minutes. Disso0lve cornstarch in water, add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
• For pork: Preheat oven to 400. Mix 2 tsp. salt,1 tsp. pepper, and 1/4 tsp. cinnamon. Sprinkle on both sides of medallions.
• Sear medallions in oil in saute pan over high heat til brownd, 5 minutes. Flip medallions, transfer pan to oven, and roast til an instant read thermometer inserted into the thickest part registers 140, 10 to 12 minutes. Transfer medallions to a plate, tent with foil and allow-them to reach an internals temperature of 145. Serve with sauteed apples
• Note: I didn't use pork tenderloins for this dish, but I did have thick boneless pork chops. I sauteed them, cutting the amount of salt, pepper and cinnamon in half, as there were only two thick pork chops. Everything else stayed the same.

Steps:

• Flatten pork slices to 1/2 inch thickness.
• Combine the thyme, paprika, salt and pepper; sprinkle over both sides of pork.
• Broil 3-4 inches from the heat for 3-4 minutes on each side or until meat juices run clear; keep warm.
• In a nonstick skillet, saute onions and garlic in butter until tender.
• Add apples; cook and stir for 2 minutes or until apples are crisp-tender.
• Combine the cornstarch, broth and apple juice until smooth; stir into apple mixture.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Serve with pork.

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.

Steps:

• Combine apple, walnuts, dried cherries, lemon juice, and olive oil; season. Slice a pork tenderloin into rounds, press gently to flatten, season, and cook in an oiled pan over medium-high until browned. Serve with slaw.

Steps:

• If you have one large tenderloin, cut it into 16 medallions. If you have 2 small tenderloins, cut each one into 8 slices. Sprinkle with cumin, paprika, salt, and pepper.
• Saute pork slices in oil in a large skillet for 6 to 8 minutes on each side or until browned. Transfer pork to a serving platter and keep warm.
• Drain the fat from the skillet; add onion and garlic, and saute 3 to 4 minutes or until lightly browned -- be careful not to burn it.
• Add wine, water, and vinegar; stir well. Bring to a boil; reduce heat, and simmer uncovered, until the liquid is reduced to 1/3 cup.
• Add the butter, stirring until the butter melts. Spoon sauce over the pork; sprinkle with cilantro.

Steps:

• Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate. Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; sauté until apple starts to brown, about 4 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add cream; boil until reduced by half, about 2 minutes. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.