Maple Glazed Pork Medallions with Apples

Maple Glazed Pork Medallions with Apples
  1. 1 pound pork tenderloin
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon ground pepper
  4. 1/4 teaspoon ground sage
  5. 2 tablespoons olive oil
  6. 1 red apple, cored and cut into thick slices
  7. 3 medium shallots, minced
  8. 8 ounces mushrooms, sliced
  9. 1/2 cup beef stock
  10. 1/4 cup maple syrup
  11. 1/4 cup cider vinegar
  12. salt and freshly ground pepper
  1. Cut tenderloin into generous 1 inch medallions. Combine salt, pepper and sage. Sprinkle medallions with seasonings.
  2. Heat 1 tablespoon olive oil in a sauté pan over high heat. Sear meat until browned, about 2 minutes per side. Transfer pork to a plate.
  3. Add remaining oil to pan. Add shallots and sauté until golden. Add the mushrooms and apples and sauté until mushrooms are soft.
  4. In a small bowl, combine ingredients for the glaze: beef stock, maple syrup and cider vinegar. Pour glaze ingredients into sauté pan. Bring to a simmer and reduce by half, about 5 minutes.
  5. Add pork and any accumulated juices to the pan. Cook pork in the simmering sauce for 5-8 minutes, flipping once (final internal temperature should be 145 degrees).
  6. Serve on top of brown rice or egg noodles.
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