Thursday, November 6, 2008

Pork Medallions with Cider Sauce

Pork Medallions with Cider Sauce
Adapted from Cuisine at Home - Source Blog - Noble Pig

1 Tablespoon vegetable oil
1-1/2 lb. pork tenderloin, trimmed, cut into 2" - thick medallions
1 cup apple cider
1/2 cup dry white wine
1 Tablespoon apple cider vinegar
Salt & Pepper

Cut the pork tenderloin into 2" - thick medallions and season with salt.

Heat vegetable oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. The trick to well-seared meat is resisting the urge to move the meat too soon. The meat will "unstick" when a perfect crust is formed.

Add apple cider, wine and apple cider vinegar. This will deglaze the pan and release the brown bits stuck at the bottom. Bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.

Transfer the pork to a plate and season with pepper. Tent with foil to keep warm.

This part is very important. Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes depending on your stove and the size of the pan you are using. Do not over-reduce, it will scorch.

Spoon the cider sauce over the medallions and enjoy!

1 comment:

oobinsnaffa said...

We tried this for dinner tonight with guests, and it was great! I did tweak the recipe for a little extra flavour though - after I removed the tenderloins from the sauce, I added a couple pinches of sage, thyme and cinnamon. It really added that little bit of something "extra" that was missing from the original recipe!

I also found that the key to not scorching the sauce was to keep a close eye on it and stir frequently at the very end of the reducing. I reduced it even more than the recipe recommended for a thicker glaze, it just required a little more attention.