I've never cooked with pork medallions before. But, when I read this recipe in All You magazine last month, I tore it out, because it reminded me of the flavor of my glazed pork chops recipe, which I love. I wasn't super impressed with this, though both of my men loved it. The pork was super tender, but I would've preferred having the glaze from my pork chop recipe rather than the chicken broth/apple cider sauce that this recipe made. Still, it was a nice, fast weeknight dinner. I will probably keep this one in my meal rotation, and work on tweaking the sauce to something a little less chicken-tasting.
Cider-Braised Pork Medallions
All You magazine, September 2009 issue
Click here for a printable version of this recipe!
Prep: 5 minutes
Cook: 18 minutes
Cost per serving: $1.19
1 pork tenderloin (about 1 1/4 pounds)
1/4 cup all-purpose flour
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
3/4 cup low-sodium chicken broth
3/4 cup apple cider
1. Cut tenderloin into eight 1 1/4-inch-thick medallions. In a small bowl, combine flour, 1/2 tsp salt and 1/4 tsp pepper. Dredge medallions in flour mixture and shake off any excess.
2. In a large skillet over medium-high heat, warm butter and oil until butter metls. Cook medallions, in batches if necessary, until lightly browned, about 4 minutes per side. Remove to a platter and cover loosely with foil to keep warm.
3. Pour off any fat remaining in skillet. Return skillet to heat and pour in broth and cider. Increase heat to high and bring to a boil. Boil rapidly, stirring with a wooden spoon to pick up browned bits on bottom of skillet, until liquid is reduced by half, about 5 minutes.
4. Return medallions to skillet, reduce heat to medium and cook, turning, until sauce is syrupy, and medallions are cooked through, about 5 minutes.
Tips from All You:
* Try poultry. This dish is also delicious with the same about of skinless, boneless chicken breasts. Rinse the chicken, pat dry and slice into strips.
* Choose juice instead. Can't find apple cider? Substitute apple juice. Just be sure to look for a variety that is 100 percent pure juice.
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