Pork Medallions with Sauteed Apples

Tools

Story Published: Mar 31, 2008 at 1:08 PM PDT

Story Updated: Mar 31, 2008 at 1:08 PM PDT

By Todd Johnson

Ingredients

Pork Medallions with Sauteed Apples - 2/21/2005

8 2 oz. each cuts of pork 1 Tbl. olive oil
4 Granny Smith apples 8 oz. plus 2 Tbl. butter
1 small shallot 2 oz. white wine
1 oz. lemon juice 1 oz. heavy cream
Salt and pepper to taste

Directions

Place cuts of pork between 2 pieces of wax paper and pound until thin. Season with pepper and sear in hot olive oil 2-3 minutes until golden brown on both sides.

Peel, core and slice apples thin. Season with salt and pepper. Saute in 2 Tbl. butter until hot but still crisp.

To make a Beurre Blanc sauce, chop shallot and combine in a saucepan with white wine and lemon juice. Place over medium heat and reduce by 2/3 until the pan is almost dry. Add cream and bring to a boil. Remove from heat and whisk in 8 oz. butter until it melts. Season with salt and pepper to taste.

Serve apples topped with pork medallions and covered with the sauce. Serves 4.

Recipe from Brian Scheehser, Hunt Club in the Sorrento Hotel

Weather & Traffic

Icon
Current Temp 61.0 °F
Mostly Cloudy
More Weather

Weather & Traffic

More Weather

On Demand

Resources and info you need to prepare for the switch to DTV.

Stay Connected

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.

Marketplace