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6 tablespoons all-purpose flour
\n1\/4 teaspoon salt
\nfreshly ground pepper
\n1 pound pork tenderloin, trimmed and cut into 12 medallions
\n2 tablespoons vegetable oil
\n1\/2 cup sweet apple cider
\n1 tablespoon cider vinegar
\n1 teaspoon grated lemon zest<\/p>\n
Combine the flour with the salt and a grinding of the pepper in a zip-lock plastic bag; add the pork medallions, a few at a time. Seal the bag and shake to coat the medallions; shake off and discard the excess flour. Heat the oil in a nonstick skillet, then add the medallions. Cook, turning, until lightly browned, 1-2 minutes per side. Reduce the heat and add the cider. Simmer, covered, until the medallions are cooked through, 1 – 2 minutes. Transfer the medallions to a warm serving platter; keep warm. Add the vinegar and lemon zest to the pan juices; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with another grinding of pepper. Spoon the sauce over the medallions and serve.<\/p>\n
Yield: 4 servings
\nCalories: 240
\nFat: 11g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 tablespoons all-purpose flour 1\/4 teaspoon salt freshly ground pepper 1 pound pork tenderloin, trimmed and cut into 12 medallions 2 tablespoons vegetable oil 1\/2 cup sweet apple cider 1 tablespoon cider vinegar 1 teaspoon grated lemon zest Combine the flour with the salt and a grinding of the pepper in a zip-lock plastic bag; add the pork medallions, a few at a time. Seal the bag and shake to coat the medallions; shake off and discard the excess flour….<\/p>\n