Pork Medallions With Cider Sauce

• 1 tablespoon vegetable oil
• 1 12 lbs pork tenderloin, trimmed
• 1 cup apple cider
• 12 cup dry white wine
• 1 tablespoon apple cider vinegar
• salt & pepper

1. Cut the pork tenderloin into 2" - thick medallions and season with salt.
2. Heat vegetable oil in a large saute pan over medium-high heat.
3. Sear the pork for 5 minutes on each side or until brown.
4. (The trick to well-seared meat is resisting the urge to move the meat too soon.
5. The meat will "unstick" when a perfect crust is formed.
6. ).
7. Add apple cider, wine and apple cider vinegar.
8. (This will deglaze the pan and release the brown bits stuck at the bottom.
9. ).
10. Bring to a boil, cover and cook 5 minutes.
11. Remove lid, reduce heat to medium and simmer 5 minutes more.
12. Turn pork occasionally.
13. Transfer the pork to a plate and season with pepper.
14. Cover with foil to keep warm.
15. This part is important: Simmer the liquids until reduced to 1/2 cup.
16. The sauce should be thick and syrupy and should coat the back of a spoon.
17. This could take 10 to 20 minutes (depending on your stove and the size of the pan you are using).
18. DO NOT over-reduce, it will scorch.
19. Spoon the cider sauce over the medallions and serve.

vegetable oil, pork tenderloin, apple cider, white wine, apple cider vinegar, salt

Taken from www.food.com/recipe/pork-medallions-with-cider-sauce-335015 (may not work)