Fustini's Oils and Vinegars
Pork Tenderloin Medallions with Apples

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Pork Tenderloin Medallions with Apples

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Pork Tenderloin Medallions with Apples


Submitted by Charlene Hunt, Fustini's Petoskey

Ingredients

  • 1 1/2 tablespoons Fustini's Garlic olive oil, divided
  • 12 oz. pork tenderloin sliced into 1 in. medallion
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup unsalted chicken or vegetable stock (such as Swanson)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Fustini's Cranberry balsamic
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 medium apples, thinly sliced
  • 1 small red onion, thinly vertically sliced

Directions

Step 1. 

Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons of olive oil to the pan; swirl to coat. Sprinkle pork evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork to pan; cook 4 minutes on each side or until pork is done. Remove from pan.


Step 2. 

In a separate bowl, combine stock, balsamic and mustard, stirring with a whisk.


Step 3. 

Add remaining 1 tablespoon oil to pan; swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork to pan; cook 3 minutes or until liquid is reduced by half.




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