Apple Cider Braised Pork Medallions Food

PORK MEDALLIONS WITH APPLE CIDER GLAZE

Steps:

• In a small bowl, combine vinegar, cider, oil, honey, garlic, rosemary and mustard. Set aside.
• Preheat oven to 350° F. Season pork with salt and pepper on both sides.
• Add a thin layer of oil to grease the bottom of a skillet (cast iron preferred) and warm to medium-high heat.
• Add pork to skillet and sear each side 1 minute or until lightly browned.
• Transfer to a shallow baking dish. Pour glaze over medallions and lift medallions to coat bottom.
• Roast 8 minutes in the oven until a thermometer inserted into the center of a medallion reaches 145 degrees.
• Remove from oven and spoon apple cider glaze over them to serve.

PORK TENDERLOIN WITH APPLE CIDER REDUCTION

Steps:

• Heat oven to 500 degrees F and arrange rack in the upper third.
• Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
• Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
• When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

PORK MEDALLIONS WITH APPLE CIDER GRAVY

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.

PORK MEDALLIONS WITH SAUTEED APPLES

Steps:

• Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.

PORK MEDALLIONS WITH APPLES AND CIDER

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.

APPLE PICKING BRAISED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
• Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
• Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
• Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
• Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.

APPLE CIDER-BRAISED PORK MEDALLIONS

Steps:

• Cut pork into eight 1 1/4-inch thick medallions.
• Mix flour, salt, and pepper together in a bowl. Dredge pork medallions in flour mixture and shake off any excess.
• Heat butter and oil in a large skillet over medium-high heat until butter melts, 1 to 2 minutes. Cook pork in the hot skillet until lightly browned, about 4 minutes per side, working in batches if necessary. Transfer to a plate; cover with aluminum foil to keep warm.
• Pour off and discard any fat remaining in the skillet. Return skillet to medium-high heat and pour in chicken broth and apple cider. Increase heat to high and bring to a boil. Boil rapidly, stirring with a wooden spoon to pick up browned bits on the bottom of the skillet, until liquid is reduced by 1/2, about 5 minutes.
• Return pork to the skillet, reduce heat to medium, and cook, turning occasionally, until sauce is syrupy and pork is slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center of a medallion should read at least 145 degrees F (63 degrees C).

PORK MEDALLIONS WITH CIDER SAUCE

Steps:

• Heat large skillet over med-high heat and add oil.
• Season pork with salt and pepper lightly on each side.
• Sear pork about 5 minutes on each side or until brown.
• Add cider, vinegar and wine and bring to a boil.
• Cover and cook 5 more minutes.
• Remove lid and reduce heat to med., simmer 5 more minutes.
• Remove pork to a plate and keep warm.
• Simmer liquids until reduced to 1/2 cup.
• Spoon sauce over pork and enjoy!

SLOW COOKER APPLE CIDER BRAISED PORK

Steps:

• Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
• Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
• Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
• Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
• Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
• Cut pork into 1/4-thick slices and serve with sauce poured over the top.

PORK WITH APPLES, CALVADOS AND APPLE CIDER

Steps:

• Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
• Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
• Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
• Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.