Pork Medallions with Apple Calvados Cream Sauce from F.D. Myers Education Center

Posted at: 10/19/2012 11:46 AM | Updated at: 10/21/2012 10:06 AM

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Pork Medallions with Apple Calvados Cream Sauce

· 1  lb. pork tenderloin, cut into 3/4" thick medallions (filets)
· 1 Tbsp. Lemon flavored  olive oil
· Salt and pepper to taste
· 2 Tbsp. unsalted butter
· 1 shallots, finely chopped
· ½  apple, peeled and sliced thin
· ½ pear peeled & sliced thin
· ½ Tbsp. fresh sage, finely chopped
· ½ tsp. fresh rosemary, finely chopped
· ½ Tbsp. fresh sage, finely chopped
· 2 Tbsp. Calvados (apple brandy) or Cider
· ¼ cup chicken stock
· ¼ cup heavy cream
· Pinch nutmeg
1) Trim & cut pork into ¾ inch medallions.
2) Season pork medallions generously with salt and pepper.
3) Heat oil in a medium skillet (not non-stick) over medium heat. Add pork and cook on each side until browned, about three minutes per side. Place medallions on a plate in the oven.
4) Melt butter in skillet. Add shallots, sliced apples, sliced pears, sage, and rosemary and nutmeg & sauté until browned. Add Calvados and chicken stock and deglaze pan. Reduce liquid by 1/3.
5) Add cream and reduce to desired consistency. Divide pork between plates and spoon apples and sauce over the top. Serve with Roasted Sweet Potato puree or German spaetzel

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