Maple Glazed Pork Medallions with Apples March 2, 2017 by Jill Foucre 1 Comment Maple Glazed Pork Medallions with Apples 2017-03-02 15:08:07 Print Ingredients 1 pound pork tenderloin 1/2 teaspoon salt 1/4 teaspoon ground pepper 1/4 teaspoon ground sage 2 tablespoons olive oil 1 red apple, cored and cut into thick slices 3 medium shallots, minced 8 ounces mushrooms, sliced 1/2 cup beef stock 1/4 cup maple syrup 1/4 cup cider vinegar salt and freshly ground pepper Instructions Cut tenderloin into generous 1 inch medallions. Combine salt, pepper and sage. Sprinkle medallions with seasonings. 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. Add remaining oil to pan. Add shallots and sauté until golden. Add the mushrooms and apples and sauté until mushrooms are soft. 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. 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). Serve on top of brown rice or egg noodles. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Linda says January 30, 2022 at 4:40 pm This was delicious! I doubled to make for a meal to share and it was a hit in two homes. Reply