Pork Tenderloin Medallion With Apple Cider Vinegar Recipe 455

PORK TENDERLOIN MEDALLION WITH APPLE CIDER VINEGAR RECIPE - (4.5/5)

Steps:

• For The Meat: Season the pork with salt and pepper. Heat the oil in a 12 inch skillet over medium high heat until shimmering. Add the pork cut side down and cook, without moving the pieces, until well browned, 3 to 5 minutes. Turn the pork and brown the second side, 3 to 5 minutes more. Reduce the heat to medium. Using tongs, stand each piece on its side and cook, turning the pieces as necessary, until the sides are well browned, and the internal temperature registers 145 to 150 degrees on an instant read thermometer, 8 to 12 minutes. Transfer the pork to a platter and tent loosely with foil. For The Sauce: While the pork cooks, combine the cider, broth, vinegar, and cinnamon stick in a medium sauce pan; simmer over medium high heat until the liquid is reduced to 1 cup, 10 to 12 minutes. Remove the cinnamon stick and discard. Set the sauce aside until the pork is cooked. Pour off any fat from the skillet in which the pork was cooked. Melt 1 T of the butter over medium heat; add the shallots and apple and cook, stirring occasionally until softened and beginning to brown, 1 to 2 minutes. Remove the skillet from the heat and cook bout 1 minute, scraping the bottom of the pan with a wooden spoon to loosen the bits from the bottom of the pan. Add the reduced cider mixture, and juices from the resting meat, and thyme; increase the heat to medium high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes. Off the heat, whisk in the remaining 3 T butter and season with salt and pepper to taste. Pour the sauce over the pork and serve immediately. NOTE: After cutting the tenderloin into symmetrical 1 1/2-inch medallions, you will inevitably have a few irregularly shaped pieces left over. The tapered end pieces can be scored,folded and tied into medallions. Tie any remaining smaller pieces together into a medallion shape, making sure the top and bottom surfaces are flat.

PORK MEDALLIONS WITH APPLES AND CIDER

Steps:

• Cut tenderloin into 1" discs if using.
• Put pork between wax paper and pound until about 1/4" inch thick. You should have about 6 slices if using tenderloin.
• Combine flour with ginger, nutmeg and salt & pepper to taste. Dredge pork and shake off excess.
• In a non-stick skillet large enough to hold cutlets comfortably in one layer, heat clarified butter over medium heat. When hot, add pork and cook about 3 minutes on each side.
• Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce is absorbed by apples and slightly thickens, pour over pork.

PORK TENDERLOIN WITH APPLE CIDER AU JUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
• Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
• Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
• Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
• Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
• Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.

PORK MEDALLIONS WITH CIDER SAUCE

Steps:

• Heat large skillet over med-high heat and add oil.
• Season pork with salt and pepper lightly on each side.
• Sear pork about 5 minutes on each side or until brown.
• Add cider, vinegar and wine and bring to a boil.
• Cover and cook 5 more minutes.
• Remove lid and reduce heat to med., simmer 5 more minutes.
• Remove pork to a plate and keep warm.
• Simmer liquids until reduced to 1/2 cup.
• Spoon sauce over pork and enjoy!

PORK MEDALLIONS WITH APPLE CIDER GRAVY

Steps:

• Sprinkle pork slices evenly with 1/4 teaspoon each of the salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 3 minutes, turning once, until no longer pink in center. Remove pork to plate; cover to keep warm.
• In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Cook onion and garlic in butter 3 minutes, stirring frequently, until tender. Stir in flour until blended. Gradually add cider and broth; cook 1 minute or until thickened. Stir in chopped rosemary and remaining 1/4 teaspoon each salt and pepper.
• Serve pork with cider gravy. Garnish with rosemary sprigs.