Pork Medallions with Apple Cream Sauce: Rich and Redolent

Pork Medallions with Apple Cream Sauce
flickr4jazz/Flickr/CC BY 2.0
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 2 servings
Ratings (4)

I must confess that pork is my favorite meat, I love its rich dense flavor and firm texture. And the right cut, properly cooked, is as tender as a good steak. Pork also has an affinity for sweet flavors and fruit in particular. In this recipe medallions of pork tenderloin are quickly sautéed. Then a pan sauce is made combining apples, cream, and Calvados, a French apple brandy. This is easy enough for a weeknight meal, but worth saving for a special occasion. I like this dish with steamed, buttered cabbage. (Large image) Serves 2.

What You'll Need

  • 3/4 lbs.​ pork tenderloin, cut into 3/4" thick medallions (filets)
  • 1 tbsp. vegetable oil
  • 2 tbsp. Calvados (or
  • any apple brandy)
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream
  • 1/2 tbsp.
  • fresh sage, finely chopped
  • 1/2 tsp. fresh rosemary, finely chopped
  • 1
  • shallots, finely chopped
  • 1 apple, peeled and sliced thin
  • 2 tbsp. unsalted butter
  • Salt and pepper to taste

How to Make It

1) Heat oven to 200F.

2) Season pork medallions generously with salt and pepper.

3) Heat oil in a medium skillet (not non-stick) over medium heat. Add pork and cook on each side until browned, about three minutes per side. Place medallions on a plate in the oven.

4) Melt butter in skillet. Add shallots, apples, sage, and rosemary and saute until browned. Add Calvados and chicken stock and deglaze the ​pan.

Reduce liquid by 1/3.

5) Add cream and reduce to desired consistency. Divide pork between plates and spoon apples and sauce over the top.

Note: Here's a tutorial on making pan sauces.