Pork Medallions with Sage, Caramelized Onions, and Apples
Main Dishes • French
Description
Pork medallions with sage, caramelized onions, and apples
Ingredients
- Cider 2 tablespoons
- Chopped Sage Leaves ¾ teaspoon
- Coarse Salt to taste
- Ground Black Pepper to taste
- Butter 1 tablespoon
- Olive Oil 1 tablespoon
- Onion 1 head
- Apple 2 pieces
- Ground clove a pinch
- Pork tenderloin 20 oz
Step-by-Step Guide
Step 1
Cut the meat into 4 medallions. Place them in a container and pour the vinegar over. Mix and let marinate for 10 minutes, stirring the meat occasionally.
Step 2
Dry the meat with a paper towel and sprinkle with sage, salt, and pepper.
Step 3
Heat the butter and olive oil in a skillet over high heat, add the meat, and cook without moving for 4 minutes. Carefully flip and cook for another 4 minutes. If necessary, cook for an additional 1–2 minutes. Transfer the meat to a plate and cover with foil.
Step 4
In the skillet, add the sliced onion and sauté over medium heat, stirring, for 5 minutes until light brown. Then add the peeled and sliced apples and cloves, and cook for another 5 minutes, stirring, until the apples are soft.
Step 5
Transfer the apples and onions to a serving plate, top with the meat (you can cut it into pieces). Serve immediately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!