Pork Medallions with Cider Sauce
Servings 4
Equipment
- Large skillet
Ingredients
- 1 tbsp olive oil
- 1 pork tenderloin cut into thick medallions
- Sea salt and freshly cracked pepper to taste
- Dried sage to taste
- Garlic powder to taste
- 1 cup of apple cider
- ⅓ cup of chicken broth
- 1 tbsp apple cider vinegar
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Remove the silver skin from the pork tenderloin, then cut it into medallions.
- Season both sides of the medallions with sea salt, freshly cracked pepper, sage, and garlic powder, to taste.
- Place into the hot skillet and cook for 4-5 minutes on each side or until golden brown. Remove the pork from the skillet and set it aside on a plate, then cover with a foil tent.
- Add the apple cider, chicken broth, and vinegar to the skillet. Cook on medium for 4-5 minutes or until the sauce has thickened and reduced. Taste the sauce and season with sea salt and freshly cracked pepper to taste.
- Add the pork back to the skillet along with any juices. Toss the pork to coat evenly in the sauce.
- Serve immediately with the remaining sauce drizzled over the top. Enjoy.