PORK TENDERLOIN MEDALLIONS WITH CREAM

This recipe is really easy, quick, and VERY tasty. We all, kids included, really like it. I serve it with egg noodles.

serves 4

1 tsp. salt
1/2 tsp. pepper
1 pork tenderloin (about 1 pound), trimmed of silver skin and cut into 1-inch slices, each pounded to 3/4-inch thick
2 Tb. olive oil
1 Tb. butter
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch slices
1/2 medium onion, sliced thin (about 1/2 cup)
1/3 cup plus 3 Tb. apple cider
1/2 cup low-sodium chicken broth
2 Tb. minced fresh sage leaves (or 1 tsp. dried)
1/4 cup heavy cream
Salt and pepper

Sprinkle the salt and pepper over both sides of the pork slices. Heat the oil in a large, heavy-bottomed skillet until shimmering. Working in batches to avoid overcrowding the pan, sear the medallions without moving them until browned on one side. Turn the medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at the sides, firm to the touch, and well browned. Transfer the pork to a plate.

Set the now-empty skillet over medium-high heat and add the butter. Swirl the pan until the butter melts. Add the apple and onion and saute until the apple starts to brown, about 4 minutes. Add the cider and simmer, scraping the pan bottom with a wooden spatula to loosen the fond, until the liquid reduces to a glaze, about 2 1/2 minutes. Increase the heat to high and add the broth, sage, and any accumulated pork juices from the plate. Cook until the liquid reaches the consistency of maple syrup, about 3 minutes. Add the cream and cook until reduced by half, about 2 minutes.

Reduce the heat to medium and return the pork to the pan, turning the meat to coat. Simmer to heat the pork through and blend the flavors, about 3 minutes. Adjust the seasonings with salt and pepper to taste. Transfer the pork to a serving plate and spoon the sauce over the meat. Serve immediately.