Pork Medallions with Apples
1/14/09 12:11 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kateThis is the recipe I use when I want to show people I can cook. I can cook. I just don't want to take the time unless I'm going to get at least as much time enjoying it as I am making it. This really only happens when I'm cooking for friends, so both the making and the eating are enjoyable. This is a delightful recipe from the terrific Colorado Collage cookbook I recced earlier.
5 tablespoons butter, divided
4 Golden Delicious apples, peeled, cored, and cut into 1⁄3-inch slices
1 teaspoon sugar
1 ½ pounds pork tenderloin, trimmed
salt and freshly ground black pepper
2 tablespoons chopped shallots
1 tablespoon chopped fresh thyme
¼ cup Calvados or Applejack
1 cup whipping cream
¼ cup apple cider
In large skillet melt 2 tablespoons of the butter over medium-high heat. Add apples and sugar and cook until golden brown, about 6 minutes. Remove from heat. Cut pork into 1-inch thick slices and pound, between plastic wrap, to ¼-inch thickness.
In separate large skillet, melt 2 tablespoons of the butter over high heat. Season pork with salt and pepper to taste and cook until just cooked through, about 2 minutes per side. Transfer to plate and cover loosely with foil to keep warm.
In same skillet, melt remaining 1 tablespoon butter over medium heat. Add shallots and thyme and cook 2 minutes. Add Applejack and boil until reduced to a glaze, scraping up any browned bits. Stir in cream and cider and boil until mixture thickens, about 3 minutes. Season with salt and pepper to taste. Reheat apples over low heat. Arrange pork slices on individual serving plates. Top with sauce and reserved cooked apple slices.
5 tablespoons butter, divided
4 Golden Delicious apples, peeled, cored, and cut into 1⁄3-inch slices
1 teaspoon sugar
1 ½ pounds pork tenderloin, trimmed
salt and freshly ground black pepper
2 tablespoons chopped shallots
1 tablespoon chopped fresh thyme
¼ cup Calvados or Applejack
1 cup whipping cream
¼ cup apple cider
In large skillet melt 2 tablespoons of the butter over medium-high heat. Add apples and sugar and cook until golden brown, about 6 minutes. Remove from heat. Cut pork into 1-inch thick slices and pound, between plastic wrap, to ¼-inch thickness.
In separate large skillet, melt 2 tablespoons of the butter over high heat. Season pork with salt and pepper to taste and cook until just cooked through, about 2 minutes per side. Transfer to plate and cover loosely with foil to keep warm.
In same skillet, melt remaining 1 tablespoon butter over medium heat. Add shallots and thyme and cook 2 minutes. Add Applejack and boil until reduced to a glaze, scraping up any browned bits. Stir in cream and cider and boil until mixture thickens, about 3 minutes. Season with salt and pepper to taste. Reheat apples over low heat. Arrange pork slices on individual serving plates. Top with sauce and reserved cooked apple slices.
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on 12/14/09 02:38 pm (UTC)