Once upon a time I knew pork as only one thing:  pork chops ‘n applesauce!  It was such a staple in my childhood years that I say that with a ♫ slight tune ♫ to the words!  But it lacked flavor, was dried out and often times I grabbed the ketchup bottle to make the last bites tolerable.

Over the last 5 years I have been cooking with them once again.  It did not take me long to realize that pork is very versatile and can be quite fun to cook with!   Apples with pork is by far one of my favorite combinations! This recipe is straight forward and sure to be a pleasing to even kids!   This low carb style dish will be much more pleasing using fresh sage.

Pork Medallions with Apple Sage Sauce

1 Tsp table salt
1/2 medium onion, sliced thin (about 1/2 cup)
1/2 Tsp ground black pepper
1 pork tenderloin (about 1 pound), cut into 1″ slices
1/3 Cup apple cider
3 Tbl applejack or brandy
2 Tbl olive oil
1/2 Cup Chicken Broth
1 Tbl unsalted butter
2 Tbl FRESH sage leaves, Minced  (or 1T dried)
1 Granny Smith apple, peeled, cored & cut into 12 slices
1/4 Cup heavy cream  (or Half & Half works well too!)
Table salt and ground black pepper

1. 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.
2. Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; saut
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.
3. 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.

Recommended sides:  Steamed green beans, Broiled Asparagus and/or Mashed Potato.

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