Pan roasted pork Medallions with sauteed apples
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- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1/4 tsp. ground cinnamon
- 2 pork tenderloins, trimmed cut into eight 2 inch thick medallions, (2 1/2 lbs)
- 4 large tart apples, peeled, cored and sliced 1/4 inch thick
- 1/4 cup butter
- 2 tsp. cornstarch
- 1/2 cup cold water
- 1/2 cup brown sugar
- 1/2 tsp. ground cinnamon
1For apples: in large skillet or pan, melt butter over medium heat; add apples. Cook, stirring constantly til apples are almost tender about 6 to 7 minutes. Disso0lve cornstarch in water, add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
2For pork: Preheat oven to 400. Mix 2 tsp. salt,1 tsp. pepper, and 1/4 tsp. cinnamon. Sprinkle on both sides of medallions.
3Sear medallions in oil in saute pan over high heat til brownd, 5 minutes. Flip medallions, transfer pan to oven, and roast til an instant read thermometer inserted into the thickest part registers 140, 10 to 12 minutes. Transfer medallions to a plate, tent with foil and allow-them to reach an internals temperature of 145. Serve with sauteed apples
4Note: I didn't use pork tenderloins for this dish, but I did have thick boneless pork chops. I sauteed them, cutting the amount of salt, pepper and cinnamon in half, as there were only two thick pork chops. Everything else stayed the same.