Pork and Apples with Cider Cream Sauce
From an issue of RelishMag that my mom brought over one day. Just resurfaced in the annual clean out the inbox ritual.
Boy, did we like this.
Ingredients
Pork
2 pounds pork tenderloin, cut into 12 (2-inch thick) slices (medallions)
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon vegetable oil
Apples
2 tablespoons butter
3 Granny Smith apples, unpeeled and thickly sliced
2 medium shallots, thinly sliced (about ½ cup)
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons sugar
1/4 teaspoon salt
Sauce (commenters said to double it...uh, OK!)
1/2 cup apple cider
1/4 cup reduced-sodium chicken broth
1/2 teaspoon finely chopped fresh rosemary
1/4 cup heavy cream
1/2 teaspoon salt
Freshly ground black pepper
To prepare pork, place medallions in between sheets of plastic wrap. Using a meat mallet or a heavy skillet, flatten each piece to an even thickness of about 1/4 inch. Remove plastic wrap and season both sides of medallions with salt and pepper.
Heat a 12-inch sauté pan or skillet over high heat. Add vegetable oil. When oil starts to smoke, place half the meat into pan and sauté on both sides until well browned and thoroughly cooked. Transfer to a plate and keep warm. Repeat with remaining meat.
To prepare apples, reheat pan over high heat. Add butter. When hot, add apples, shallots, rosemary, sugar and salt. Sauté until apples are golden brown and tender, about 8 minutes, shaking pan occasionally.
To prepare sauce, add cider, broth and rosemary to pan. Cook, whisking to scrape up any browned bits, over high heat, about 5 minutes. Add heavy cream; reduce heat to medium and simmer until mixture thickens to sauce consistency, 5 to 10 minutes. Add salt and pepper.
Return apples and pork to the pan. Simmer several minutes. Serves 6.
Tips from the Test Kitchen
Wine Pick: To contrast the richness of this dish, you can’t go wrong with a dry Riesling, especially one with orchard-fruit notes to complement the apples in this dish. Go for Chateau Ste. Michelle Columbia Valley Dry Riesling ($9) for a nicely fruity—and value-priced—bottle. – Wini Moranville
Boy, did we like this.
Ingredients
Pork
2 pounds pork tenderloin, cut into 12 (2-inch thick) slices (medallions)
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon vegetable oil
Apples
2 tablespoons butter
3 Granny Smith apples, unpeeled and thickly sliced
2 medium shallots, thinly sliced (about ½ cup)
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons sugar
1/4 teaspoon salt
Sauce (commenters said to double it...uh, OK!)
1/2 cup apple cider
1/4 cup reduced-sodium chicken broth
1/2 teaspoon finely chopped fresh rosemary
1/4 cup heavy cream
1/2 teaspoon salt
Freshly ground black pepper
To prepare pork, place medallions in between sheets of plastic wrap. Using a meat mallet or a heavy skillet, flatten each piece to an even thickness of about 1/4 inch. Remove plastic wrap and season both sides of medallions with salt and pepper.
Heat a 12-inch sauté pan or skillet over high heat. Add vegetable oil. When oil starts to smoke, place half the meat into pan and sauté on both sides until well browned and thoroughly cooked. Transfer to a plate and keep warm. Repeat with remaining meat.
To prepare apples, reheat pan over high heat. Add butter. When hot, add apples, shallots, rosemary, sugar and salt. Sauté until apples are golden brown and tender, about 8 minutes, shaking pan occasionally.
To prepare sauce, add cider, broth and rosemary to pan. Cook, whisking to scrape up any browned bits, over high heat, about 5 minutes. Add heavy cream; reduce heat to medium and simmer until mixture thickens to sauce consistency, 5 to 10 minutes. Add salt and pepper.
Return apples and pork to the pan. Simmer several minutes. Serves 6.
Tips from the Test Kitchen
Wine Pick: To contrast the richness of this dish, you can’t go wrong with a dry Riesling, especially one with orchard-fruit notes to complement the apples in this dish. Go for Chateau Ste. Michelle Columbia Valley Dry Riesling ($9) for a nicely fruity—and value-priced—bottle. – Wini Moranville
Comments