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Chaseo’s Pork Medallions with Apples and Onions

Rural Intelligence Food Section Image

Carl Berman

2 pork tenderloins
2 T. chopped rosemary leaves (optional)
1/4 c. olive oil
2 T. butter
2 onions, sliced medium-thick
2 Granny Smith apples, peeled and cut in eighths
2 T. brown sugar
2 T. demi-glaze (or 1 beef bouillon cube, crushed)
Splash of brandy

Season the tenderloins with salt, pepper and chopped rosemary, if using.  Heat the olive oil and butter in a saute pan until sizzling.  Add the tenderloins and brown on all sides.  Set aside.  (They will still be raw in the center.)

Add the onion slices to the saute pan and cook until lightly colored.  Add the apples and continue cooking for less than 1 minute. When the apples are hot, add the brown sugar, the demi-glaze or crushed bouillon cube, and the brandy.  Toss to mix.  (Can be made ahead to this point.  Reheat before proceeding.)

Just before serving, slice the tenderloins into 3/4” thick medallions.  Add to the pan of hot apples and onions and cook until the alcohol in the brandy has evaporated (it will no longer taste bitter), and the pork is cooked, but still pink.

Place a mound of mashed potatoes in the center of each plate and surround it with pork, apples, and onions.  Serves 6.

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Posted by Marilyn Bethany on 02/01/08 at 09:41 AM • Permalink