Groceries |
1 lb (450 g) pork tenderloin
2 tablespoons Foodie Tasting Room Mushroom Lovers EVOO
salt and freshly ground black pepper
1 tablespoon fresh thyme, chopped
2 large apples, Honeycrisp, peeled, cored, and sliced
1 tablespoon Foodie Tasting Room House Blend EVOO
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 cup apple cider
1 tablespoon Boribus Dijon mustard
1 tablespoon The Beekeeper’s Daughter Creamy Wildflower honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup chicken broth
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons Foodie Tasting Rooms Orange Marmalade
The steps to follow |
Season the pork medallions with salt, pepper, and thyme.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the pork medallions and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil.
Add the chopped onion and cook for 2-3 minutes, or until softened.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Stir in the apple slices and cook for 4-5 minutes, or until they start to soften.
Add the apple cider, Dijon mustard, honey, ground cinnamon, and ground nutmeg. Stir well to combine.
Let the mixture simmer for about 5 minutes, allowing the apples to cook through and the sauce to reduce slightly.
Add the chicken broth and continue to simmer for another 2-3 minutes, until the sauce thickens.
Return the pork medallions to the skillet, nestling them into the apple mixture.
Sprinkle with fresh rosemary and thyme and let everything cook together for an additional 5 minutes, so the flavors meld and the pork reheats.
Serve the pork medallions topped with the apple sauce. Drizzle the orange marmalade as a finishing sauce. This dish pairs wonderfully with mashed potatoes, rice, or a simple green salad.