Sauteed Pork Medallions

• 2 tablespoons olive oil
• 1 medium pork tenderloin (about 1 pound), formed into medallions as directed on page 115
• Coarse salt and freshly ground pepper
• 2 tablespoons unsalted butter, cut into pieces
• 2 medium shallots, halved lengthwise and thinly sliced crosswise
• 1 apple (such as Granny Smith or Fuji), peeled, cored, and cut into 1/2-inch dice
• 3 tablespoons raisins
• 2 tablespoons to 1/4 cup water
• 1/3 cup brandy
• 1/3 cup heavy cream
• 1 tablespoon chiffonade of sage (page 21), plus small leaves for garnish (optional)

1. Saute Heat a large (13-inch) saute pan over medium-high heat.
2. Add the oil and heat until shimmering.
3. Meanwhile, pat the medallions dry with paper towels and season both sides with salt and pepper.
4. Cook (in batches if necessary to avoid crowding the pan) until golden brown, 1 to 1 1/2 minutes per side.
5. Transfer pork to a plate and cover to keep warm.
6. Make pan sauce Add butter to pan and reduce heat to medium.
7. Add the shallots, apple, and raisins.
8. Cook for 2 minutes, stirring occasionally so the apple browns evenly.
9. Deglaze the pan with 2 tablespoons water, cooking and scraping up the browned bits from the bottom of the pan, until the water has evaporated.
10. If after about 2 minutes the apple is not yet tender, add additional 2 tablespoons water and continue cooking a few minutes more.
11. Pour in the brandy and cook until reduced by half, 30 to 60 seconds, then add heavy cream and any juices from the pork that have collected on the plate.
12. Simmer until the sauce has thickened enough to coat the back of a spoon, about 1 1/2 minutes.
13. Stir in sage and season with salt and pepper to taste.
14. Serve Spoon pan sauce over medallions, garnish with small sage leaves, if desired, and serve.

olive oil, pork tenderloin, salt, unsalted butter, shallots, apple, raisins, water, brandy, heavy cream, chiffonade of sage

Taken from www.epicurious.com/recipes/food/views/sauteed-pork-medallions-393703 (may not work)