Pork Medallions With Glazed Apples And Cider Sauce

• SAUCE:
• 2 1/2 TBLS UNSALTED BUTTER
• 4 GARLIC CLOVES, MINCED
• 1 TBS DRY MUSTARD
• 1 1/2 TBLS ALL PURPOSE FLOUR
• 3 CUPS CHICKEN STOCK OR CANNED LOW SALT BROTH
• 3 CUPS BEEF STOCK OR CANNED UNSALTED BROTH
• 2 CUPS APPLE CIDER
• APPLES:
• 8 TBLS UNSALTED BUTTER
• 8 LARGE GOLDEN DELICIOUS APPLES, CORED, EACH CUT INTO 8 WEDGES
• 1/2 CUP PACKED GOLDEN BROWN SUGAR
• 2 1/4 LBS PORK TENDERLOIN, CUT INTO 1" THICK ROUNDS
• 2 TBLS BUTTER
• 1/2 CUP CALVADOS OR APPLEJACK

1. FOR SAUCE:
2. Melt butter in heavy large saucepan over medium heat. Add garlic and mustard and saute 30 seconds. Add flour and stir 2 minutes. Gradually whisk in stocks and cider. Boil until reduced to sucess consistency, stirring occasionally, about 45 minutes.
3. FOR APPLES:
4. Melt 4 tbls butter in large skillet over medium high heat. Add half of apples and half of sugar,. Saute until apples soften about 5 minutes. Place in a bowl. Repeat with 4 tbls butter, apples and sugar. Combine all apples in skillet. Can be made 4 hours ahead. Keep at room temperature.
5. FOR PORK:
6. Pound pork between sheets of waxed paper to 1/2" thickness. Coat with flour. Melt butter in another large skillet over high heat. Add pork in batches; saute until cooked, about 2 mintues per side. Transfer to plate. Return all pork to skillet. Remove from heat. Add Calvados; ignite with match. When flmaes subside, return skillet to heat; boil until most liquid evaporates.
7. Bring sauce to simmer, stirring occassionally. Rewarm apples. Serve pork apples and cider sauce.

unsalted butter, garlic, dry mustard, flour, chicken stock, beef, apple cider, unsalted butter, golden delicious apples, golden brown sugar, pork tenderloin, butter, applejack

Taken from www.epicurious.com/recipes/member/views/pork-medallions-with-glazed-apples-and-cider-sauce-50014229 (may not work)