|
|
|
|
|
|
|
|
|
| ||||||||
  |
Pork Medallions with Apples and Cider Pork and apples always seem to go together. Makes 2 servings. |
|
Ingredients: 1 small pork tenderloin, about 8 ounces 2 tablespoons flour ¾ teaspoon ground ginger ½ teaspoon grated nutmeg Kosher salt and freshly ground black pepper to taste ½ tablespoon clarified butter (see tip) or whole butter 1 firm tart apple such as Granny Smith peeled, cored, and thinly sliced ½ cup hard apple cider (or nonalcoholic sparkling cider) | |
|
Instructions: 1. Cut tenderloin into 1-inch-thick slices. Put slices between butcher paper or aluminum foil and pound until about ¼ inch thick. You should have about 6 slices. 2. Combine flour with ginger, nutmeg, and salt and pepper to taste. Dredge pork medallions in seasoned flour and shake off excess. 3. In a nonstick skillet large enough to hold all the medallions comfortably in one layer, heat clarified butter over medium heat. When butter is hot, add pork and cook about 3 to 4 minutes on each side. 4. Remove cutlets to a warm platter or serving plates. Add apple to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium high. As soon as the sauce thickens, pour over pork. Cooking Tip To clarify butter, put a pound of butter in a saucepan over medium-low heat. Gently simmer 5 minutes, remove from the heat and cool 5 minutes. Skim off top layer of foam. Pour the clarified butter gently into a bowl. Stop when you reach the milky white solids on the bottom of the pan. Don’t throw out the milky solids; they’re delicious on cooked vegetables. Clarified butter keeps several weeks in the refrigerator. |
 | ||
 |
||
 Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop |
||
 | ||