Pork Tenderloin Medallions with Apples
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Pork Tenderloin Medallions with Apples
Category
Meat and Poultry
Ingredients
- 1 1/2 tablespoons Fustini's Garlic olive oil, divided
- 12 oz. pork tenderloin (or larger pork loin) sliced into 1 in. medallion
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 cup chicken or vegetable stock
- 1 teaspoon Dijon mustard
- 2 tablespoons Fustini's Cranberry Pear balsamic
- 1 tablespoon chopped fresh sage
- 1 1/2 teaspoons chopped fresh rosemary
- 2 medium apples, thinly sliced
- 1 small red onion, thinly vertically sliced
Ingredients
Directions
- Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons of olive oil to the pan, swirl to coat. Sprinkle pork evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork to pan, cook 4 minutes on each side or until pork is done. Remove from pan.
- In a separate bowl, combine stock, balsamic and mustard, stirring with a whisk.
- Add remaining 1 tablespoon oil to pan, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan, cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork to pan, cook 3 minutes or until liquid is reduced by half.