Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce

Name: Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce
Yield: Serves 3
Ingredients: 1 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1 pound, pork tenderloin, silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade; 2 tablespoons, olive oil; 1 tablespoon, unsalted butter; 1 , Granny Smith apple or other firm apple, peeled, cored, and cut into 12 slices; 1/2 , medium onion, sliced thin (about 1/2 cup); 1/3 cup, apple cider; 3 tablespoons, brandy or applejack; 1/2 cup, chicken stock or low-salt canned broth; 2 tablespoons, minced fresh sage leaves; 1/4 cup, heavy cream

Main Courses
Fruit
Pork
Weeknight

Appears in Cook's Illustrated September/October 1997

Apple and sage give our pork tenderloin the flavor boost this lean cut needs. We complete our seasonal menu with acorn squash and flaky apple turnovers.

SERVES 3

TIME 1 hour

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