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center kosher salt olive oil unsalted butter apple cider vinegar onion apple sage chicken broth whole-grain mustard
Viewed: 33 - Published at: 3 years agoIngredients
- 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
Method
- 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.