Pork Tenderloin Normandy

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Posted: Tuesday, December 10, 2013 1:41 pm | Updated: 7:53 pm, Tue Dec 10, 2013.

I love serving something a little fruity for Christmas. This dish screams celebration. It’s economical, delicious and memorable. After cutting the pork into medallions, I flatten them slightly with my fist. This dish is a great starting point for all pork tenderloin dishes. Depending on when you are preparing the dish, feel free to substitute any seasonal fruit~peaches, plums or apricots. Serve with spiced roasted sweet potatoes. This will be a dish you revisit year round.

Serves 4

1 pound Pork Tenderloin, Trimmed and Cut Crosswise Into 8 Pieces

(Flattened Slightly With Your Fist)

2 Tbsp. Vegetable Oil

2 Tablespoons Butter

3 Cups Thinly Sliced Unpeeled Granny Smith and Golden Delicious Apples

¼ Cup Thinly Sliced Shallots

Salt/Pepper to Taste

¼ Cup Apple Cider

1 Tbsp. Apple Jelly

1 Tsp. Fresh Thyme Leaves

1 Tbsp. Chopped Parsley

Add 1 Tbsp. vegetable oil to a sauté pan and heat to high. Season the pork tenderloin steaks/cutlets with the salt/pepper. Sear the steaks for two minutes on each side. When done place on plate and cover with foil to keep warm. Empty the pan of any oil.

Using the same sauté pan, add 1 Tbsp. of the butter and 1 Tbsp. of the vegetable oil and let melt on medium heat. Add the shallots and cook until translucent. Add the apples and sauté until wilted (two minutes at the most)~they should still have a snap. Add the apple cider and thyme leaves~reduce until slightly dry. Add a tablespoon of butter and swirl the pan to incorporate. Taste and add salt/pepper and a Tbsp. of apple jelly. Place the pork steaks on a platter and cover with the apple mixture. Garnish with the chopped parsley.

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