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Pork Medallions With Cream Sauce And Apples

Pork Medallions With Cream Sauce And Apples
Kevin D. Weeks for NPR /

Pork has a striking affinity for fruit, and I often pair it with peach and blackberry gastriques (fruit-based sweet-and-sour sauces), strawberry compote or pineapple, a traditional accompaniment to roast ham. If you can find range-fed pork, it's well worth the effort for the difference in flavor from most commercial pork. Calvados is a French apple brandy and is certainly the best choice, but if you can't find (or afford) it, any apple brandy, or even hard cider or ordinary cider, will work.

Makes 4 servings

1 1/2 pound pork tenderloin, cut into 3/4-inch medallions (think of a small filet mignon)

Salt and pepper

2 tablespoons vegetable oil

3 tablespoons butter

2 shallots, chopped

1 apple, peeled and sliced thin

1 tablespoon fresh sage, finely chopped

1 teaspoon fresh rosemary, finely chopped

1/4 cup calvados (apple brandy)

1/2 cup chicken broth

1/2 cup heavy cream

Preheat oven to 200 degrees.

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

Add butter to skillet. Add shallots, apples, sage and rosemary and saute until browned. Remove from heat, add calvados, ignite and lightly char apples. Return to heat and add chicken broth, scraping up the fond. Reduce liquid by half. Add cream and reduce to desired consistency. Divide pork among plates and spoon sauce over the top.

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