1 lemon, juiced

3 T. butter

1-1/2 lbs. pork tenderloin, sliced into 1″ thick medallions

Salt & pepper

2 T. butter, plus 1 T. oil

1 chopped onion

1 shredded or chopped carrot

1 sprig of fresh thyme

1 bay leaf

1-1/2 C. hard cider or apple cider

3 T. apple brandy, cognac, or cider

1-1/2 C. heavy cream or half & half

 

Core and peel apples, reserving the trimmings. Cut into small cubes and sprinkle lemon juice over apples. Melt butter in a nonstick skillet and add apples. Cook over medium heat for about 2 minutes, or until apples are lightly golden. Remove apples from skillet with a slotted spoon. Place in a bowl or on a plate. Trim excess fat from the tenderloin and cut into medallions, 1″ thick. Season to taste with salt and pepper. Heat 2 T. butter and 1 T. oil in a heavy skillet over medium heat. Place medallions in the skillet, seasoned side down, and sprinkle unseasoned side lightly with salt and pepper. Cook for 6 to 8 minutes on each side. Remove medallions to a warm, ovenproof pan, cover lightly, and set in warm oven(preheat oven to 200 degrees and then turn off heat). Add apple trimmings to the same skillet. Cook over medium heat for 1 minute. Add onion, carrots, thyme, and bay leaf. Cook for about 5 minutes. Add hard cider or apple cider, and apple brandy, cognac, apple wine, or apple juice. Stirring occasionally, cook for about 5 minutes, or until reduced in volume by half. Add heavy cream or half & half, reduce heat, and simmer for 8 to 10 minutes. Strain the sauce into a warmed 4-C. measuring C. and discard the solids. Pour the sauce back into the skillet and simmer for 1 to 2 minutes. Add the cooked apples, season to taste, and cook for 2 minutes. Place the medallions in the skillet. Spoon the sauce over them and simmer for 2 to 3 minutes. Garnish with uncooked apples.

 

Yield:

Calories:

Fat:

Fiber: