Pork Medallions With Glazed Apples And Cider Sauce Food

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SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES



Smothered Pork Medallions with Sage and Apples image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) boneless center-cut pork medallions
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
2 tablespoons apple cider vinegar
1 large onion, sliced
1 cooking apple, like Rome, Gravenstein, or Golden Delicious, peeled, halved, cored, and sliced
2 tablespoons thinly sliced fresh sage leaves
1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon whole-grain mustard

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 MEDALLIONS WITH APPLES AND CIDER



Pork Medallions With Apples and Cider image

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

2 boneless pork chops or 1 (8 ounce) pork tenderloin
2 tablespoons flour
salt and pepper
3/4 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/2 tablespoon clarified butter (see notes in description)
1 firm granny smith apple, peeled, cored and thinly sliced
1/2 cup hard apple cider or 1/2 cup non-alcoholic sparkling apple 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.

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

PORK MEDALLIONS WITH APPLE CIDER GRAVY



Pork Medallions with Apple Cider Gravy image

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

1 lb pork tenderloin, cut crosswise into 1/2-inch slices
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup apple cider
1/4 cup chicken broth
1 tablespoon chopped fresh rosemary leaves
Fresh rosemary sprigs, if desired

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 CIDER SAUCE



Pork Medallions With Cider Sauce image

Tender pork loin served with a tangy apple cider sauce. YUM! I got this out of a magazine but do not remember which one, it's a very tasty meal that can be made in 30 minutes! Enjoy :)

Provided by KLBoyle

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs pork tenderloin, cut into 2 inch medallions (should make about 8)
1 tablespoon oil
1 cup apple cider
1 tablespoon apple cider vinegar
1/2 cup dry white wine
salt and pepper, to season

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!

Nutrition Facts : Calories 286.6, Fat 12.6, SaturatedFat 3.6, Cholesterol 112.3, Sodium 85, Carbohydrate 0.8, Sugar 0.3, Protein 35

PORK MEDALLIONS WITH SAUTEED APPLES



Pork Medallions with Sauteed Apples image

Pork and apples are such a good match, and this down-home supper is proof. I really like that the lean cut of meat is tender and juicy, but healthy, too. -Clara Coulson Minney, Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 teaspoons cornstarch
2/3 cup reduced-sodium chicken broth
1/4 cup apple juice
1 tablespoon butter
2 medium apples, thinly sliced
2 green onions, sliced
1 garlic clove, minced
3/4 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound pork tenderloin, cut into 1-inch slices

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.

Nutrition Facts : Calories 251 calories, Fat 10g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 335mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

PORK MEDALLIONS WITH APPLES AND CHEESE



Pork Medallions with Apples and Cheese image

Pork Tenderloin is a favorite of ours-this is an excellent fall dinner when apples are crisp and juicy. They really play off the sweetness of the pork and the creamy cheese.

Provided by Diana Adcock

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 pork tenderloin (around 2 to 2&1/2 pounds total)
3 tablespoons butter, divided
4 ounces canadian oka cheese or 4 ounces brie cheese, cut into 12 slices
1 shallot, finely chopped
2 tart apples, cored and cut into 18 slices
1 teaspoon packed brown sugar
1/2 cup apple cider
1/2 teaspoon poultry seasoning
1/3 cup whipping cream

Steps:

  • Cut tenderloins into 12 equal pieces and pound between plastic or waxed paper until 1/4 inch thick.
  • Melt 1&1/2 T.
  • butter in a large skillet over medium high heat.
  • Cook pork for 2 minutes per side.
  • Remove from pan.
  • Reserve juices.
  • Top each piece of pork with a slice of cheese and place in a warm oven to JUST melt the cheese.
  • Melt the remaining butter and add the apple slices and sugar to the pan.
  • Cook and stir for 3 minutes.
  • Remove from pan.
  • Add cider, poultry seasoning and any juices from the pork to the skillet.
  • Cook and stir over high heat until the liquid is reduced to half.
  • Pour in cream.
  • Stir to thicken slightly.
  • Add salt and pepper to taste.
  • Place apples on a serving plate-top with cheese covered pork and pour the cream mixture on top.
  • Serve.

Nutrition Facts : Calories 126.1, Fat 10.7, SaturatedFat 6.7, Cholesterol 33.4, Sodium 47.1, Carbohydrate 8.1, Fiber 1.1, Sugar 5.5, Protein 0.6

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