Recipe: Pork Tenderloin with Apple Sage Sauce

Party in my mouth! That is the best description of this recipe!! I asked Scott tonight: "so why do people go out to eat?" This kind of yummilicious is hard to find (at an affordable price) in any restaurant! I served this with cubed potatoes and green beans - both helped balanced the rich flavor from the pork sauce. I think this recipe could work just as well with a boneless butterfly chop - key is to no overcook!

Click HERE for an easy to print (easy to read!) PDF file!

Pork Tenderloin Medallions with Apple Sage Sauce

• 1 Tsp table salt
  
• 1/2 medium onion, sliced thin (about 1/2 cup)
• 1/2 Tsp ground black pepper
  
• 1 pork tenderloin (about 1 pound) -cut into 1-inch slices
• 1/3 Cup apple cider
• 3 Tbl applejack or brandy
• 2 Tbl olive oil
  
• 1/2 Cup Chicken Broth
• 1 Tbl unsalted butter
  
• 2 Tbl FRESH sage leaves, Minced
• 1 Granny Smith apple, peeled, cored, -and cut into 12 slices
• 1/4 Cup heavy cream
• Table salt and ground black pepper

1. Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate and tent with foil.
2. Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; saut until apple starts to brown, about 4 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add cream; boil until reduced by half, about 2 minutes.
3. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.