Apple cider is rich with the flavours of autumn, and its sweetness and tartness match up well with pork. Pork medallions are small pieces of tenderloin, an expensive, lean cut of pork. Because lean pork medallions can dry out, they are very good when braised, or cooked over low heat in a flavourful liquid like apple cider. For a hearty fall or winter meal, serve the pork medallions and apple cider reduction with sautéed spinach and roasted potatoes or squash.
Things you need
0.68 Kilogram pork medallions, 2 inches thick
1 tablespoon vegetable oil
1 cup apple cider
1/2 cup dry white wine
1 tablespoon apple cider vinegar
1 tablespoon coarse mustard
Heavy skillet with a lid
Season the pork medallions with salt on both sides.
Heat the oil in a heavy skillet over medium-high heat. Add the pork medallions and cook for about 5 minutes on each side. Avoid moving the pork until it is ready to turn; this will ensure that a brown, flavourful crust forms.
Add the apple cider, wine, vinegar and mustard to the pan. Bring the liquid to a boil, then cover the pan, reduce the heat and simmer for 10 minutes. Turn the pork medallions several times during the cooking process.
Remove the pork from the pan. Remove the lid and simmer the apple cider sauce until it is thick and syrupy, stirring occasionally so it does not scorch.
Return the pork medallions to the pan to reheat and coat with the sauce. Serve hot.
Things you need
- 0.68 Kilogram pork medallions, 2 inches thick
- 1 tablespoon vegetable oil
- 1 cup apple cider
- 1/2 cup dry white wine
- 1 tablespoon apple cider vinegar
- 1 tablespoon coarse mustard
- Heavy skillet with a lid