Pork Medallions With Double-Apple Sauce
- 1 cup apple cider
- 2 large Granny Smith apples, peeled and each cut into 8 wedges (about 14 ounces)
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 (1/2-inch-thick) slices
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup half-and-half
- 1/2 teaspoon dried rosemary, crushed
- Chopped fresh parsley (optional)
- Pour cider into a large nonstick skillet; bring to a boil. Add apples. Reduce heat, and simmer 5 minutes or until apples are barely tender. Remove apples from pan with a slotted spoon, and place apples in a medium bowl. Cook cider until reduced to 1/2 cup (about 3 minutes). Pour reduced cider over apples; set aside.
- Sprinkle pork evenly with salt and pepper. Wipe pan clean with a damp paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until browned. Remove from heat. Add the apple mixture, half-and-half, and rosemary. Garnish with fresh parsley, if desired. Serve immediately.
apple cider, apples, pork tenderloin, salt, black pepper, cooking spray, rosemary, fresh parsley
Taken from www.myrecipes.com/recipe/pork-medallions-with-double-apple-sauce (may not work)