|
Ingredients
2 medium Fuji apples, peeled, cored and cut into
1/8-inch slices
1 cup apple cider
2 tablespoons apple cider vinegar
2 1-pound pork tenderloins
4 tablespoons canola oil, divided
24 whole fresh sage leaves, divided
1/2 cup (1 stick) butter, cut into 8 pieces
|
|
Instructions
Toss apples in bowl with cider and vinegar. Cut each
pork tenderloin crosswise into 6 pieces; place between
2 sheets of plastic wrap. Using meat mallet, pound to
1/3-inch thickness. Sprinkle with salt and pepper.
Heat 2 tablespoons oil in heavy large skillet over
medium-high heat. Lay 6 sage leaves in bottom of skillet.
Place 1 pork medallion on each sage leaf, pressing down
lightly with back of spatula. Reduce heat to medium;
cook until underside of pork is golden, about 3 minutes.
Place 1 sage leaf on top of each pork medallion and
carefully turn each piece to keep sage in place. Cook
until pork is just cooked through, about 2 minutes longer.
Carefully transfer pork to plate. Repeat with remaining
oil, sage, and pork. Add apple mixture to skillet; cook
until liquid is reduced by about half and apples are
almost tender, about 5 minutes. Return pork to skillet
along with any accumulated juices; cook until heated
through, about 2 minutes. Using slotted spoon, transfer
pork and apples to serving platter. Add butter to pan
juices; stir just until melted. Season sauce with salt
and pepper; pour over pork and serve.
|