If you want easy, I’ve got you covered. If you want simple, got that too. If you want to appear as if you spent some quality time in the kitchen but only have thirty minutes to get something on the table, this one’s for you.
But most importantly, do you want your food to taste like you are eating a sinful meal but you only have 300 calories to spare, yep, you’ve come to the right place.
This is just about the easiest weeknight dinner a person could conjer up. It’s effortless, which is working better for me these days.
These Pork Medallions with Cider Sauce are the perfect Fall meal. The pork tenderloin has such a mild flavor it is the perfect backdrop for the powerful and tangy cider reduction.
This dish screams autumn and it’s low in fat. Imagine that. The sauce is nothing more than apple cider, white wine and apple cider vinegar. Overall, low in calories and big on flavor.
Let’s give it a whirl together…
Here’s all you need: Pork tenderloin, apple cider, white wine, apple cider vinegar, vegetable oil, salt & pepper.
Cut the pork tenderloin into 2″ – thick medallions and season with salt.
Heat 1 Tablespoon vegetable oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. The trick to well-seared meat is resisting the urge to move the meat too soon. The meat will “unstick” when a perfect crust is formed.
Add 1 cup apple cider, 1/2 cup dry white wine and 1 Tablespoon apple cider vinegar. This will deglaze the pan and release the brown bits stuck at the bottom. Bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.
Transfer the pork to a plate and season with pepper. Tent with foil to keep warm.
This part is very important. Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes depending on your stove and the size the pan you are using. Do not over-reduce, it will scorch.
Spoon the cider sauce over the medallions.
Enjoy your dinner. I served this with a side of wilted spinach and caramelized onions. Mashed potatoes would also be
purr-fect.
Pork Medallions with Cider Sauce
Adapted from Cuisine at Home
1 Tablespoon vegetable oil
1-1/2 lb. pork tenderloin, trimmed, cut into 2″ – thick medallions
1 cup apple cider
1/2 cup dry white wine
1 Tablespoon apple cider vinegar
Salt & Pepper
Cut the pork tenderloin into 2″ – thick medallions and season with salt.
Heat vegetable oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. The trick to well-seared meat is resisting the urge to move the meat too soon. The meat will “unstick” when a perfect crust is formed.
Add apple cider, wine and apple cider vinegar. This will deglaze the pan and release the brown bits stuck at the bottom. Bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.
Transfer the pork to a plate and season with pepper. Tent with foil to keep warm.
This part is very important. Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes depending on your stove and the size of the pan you are using. Do not over-reduce, it will scorch.
Spoon the cider sauce over the medallions and enjoy!
Halloween-A-Day-Photo
This is a plaque I like to keep in my kitchen this time of year, I’ve had it for years. Everything made during the month of October is witches brew isn’t it?
This a metal candle stand that casts a sweet orange glow when lit. I love its rustic look.
Yes, a little scary and no that is not dust on the mirror, although that would add to the creepiness.
