Smothered Pork Medallions With Sage And Apples Recipes

PORK MEDALLIONS WITH SAUTEED APPLES

Steps:

• Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.

SMOTHERED PORK MEDALLIONS AND GRAVY

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
• Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Season the pork with the Cajun spices, according to your taste. Season the flour with salt and pepper. Whisk the eggs until foamy and add water.
• Prepare the pork by dredging in the flour, then dipping in the egg wash, then back in the flour again. Fry the pork in batches, until crust is golden, about 3 to 4 minutes. Drain on paper towels to remove any excess oil. Serve with Smother Gravy and garnish with scallions.
• Mix well. Store in glass or plastic container with lid.
• Yield: about 1 1/2 cups
• In a heavy bottom saucepan melt the butter over medium heat, add the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme. Cook over low heat for 5 minutes, until vegetables are tender.
• Turn the heat up to medium and add the Cajun spices and flour. Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden.
• Pour the chicken stock into the pan while stirring constantly with a whisk. The gravy will start to thicken as it comes to a boil. Add the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer for 5 minutes. Season with salt and pepper, to taste.
• Yield: 4 cups

SAUTEED PORK TENDERLOIN MEDALLIONS WITH APPLES & SAGE CREAM PAN SAUCE RECIPE - (4/5)

Steps:

• Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate. Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; sauté until apple starts to brown, about 4 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add cream; boil until reduced by half, about 2 minutes. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.