Ingredients
- 4 (6-ounce) boneless center-cut pork medallions
- Kosher salt and freshly ground pepper
- two tablespoons essential olive oil
- 1 tablespoon unsalted butter
- two tablespoons apple cider vinegar treatment
- 1 large onion, sliced
- 1 cooking apple, like Rome, Gravenstein, or Golden Scrumptious, peeled, halved, cored, and sliced
- two tablespoons thinly sliced fresh sage leaves
- 1/2 cup chicken broth, homemade or low-sodium canned
- 1 tablespoon whole-grain mustard
Directions
Heat a sizable heavy bottomed skillet over medium-high temperature. Dry the pork medallions well and season with pepper and salt. Add some oil towards the skillet as well as heat until shimmering. Lay the pork within the pan and prepare until browned around the first side, about 4 minutes. Turn and prepare before the second side is browned, about 3 minutes more. Transfer the pork to some plate, and canopy loosely with foil.
Add some onions towards the skillet, stir and season with pepper and salt. Cover, and lower heat to medium and prepare until soft, 8 minutes. Add some cider vinegar and stir, scraping in the browned bits that hang on to the skillet. Add some onions towards the pork.
Add butter to skillet, raise heat to medium-high. Add some apples and sage prepare, stirring from time to time, until golden, about 3 minutes. Stir within the broth and mustard. and simmer before the apples soften, a couple of minutes. Return the onions and then any accrued juices in the pork towards the skillet. Simmer to thicken slightly, a couple of minutes. Nestle the pork within the onions as well as heat before the meat is warmed through.
Divide the pork medallions among 4 plates and smother all of them with apples and onions. Serve.
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