FRANKLIN BIGG'S PORK MEDALLIONS WITH APPLES
2 pounds pork tenderloin, or pork loin medallions
as needed seasoned flour
oil 3 apples
2 medium onions, peeled and sliced
1 TB oil
2 TB butter
2 cups sparkling apple cider
1 cups chicken stock
½ cup cream
to taste salt and pepper
Trim the tenderloins of any excess fat and silverskin.
Cut into medallions that are about 1-inch thick. Lightly pound the medallions.
Dredge in the seasoned flour.
Sauté in butter, working in small batches and browning lightly.
Remove the medallions to a plate and reserve.
If the pan has too much dark residue, wipe it out with a paper towel.
Add some more oil and butter, saute the onions until clear.
Add the apples and saute until lightly browned.
Deglaze with sparkling cider, reduce by 2/3.
Add the chicken stock and reduce by 1/2.
Add the cream.
Adjust the seasoning and consistency.
Warm the medallions in the sauce.
GDA Cooking - September 10, 2013