Pork Medallions with Apples and Woodchuck Hard Cider
- 1 small pork tenderloin, about 8 ounces
- 2 tablespoons flour
- Salt and pepper to taste
- 3/4 teaspoon ground ginger
- 1/2 teaspoon grated nutmeg
- 1/2 tablespoon clarified butter
- 1 firm tart apple such as Granny Smith, peeled, cored and thinly sliced
- 1/3 bottle Granny Smith Woodchuck Hard Cider
1) Cut tenderloin into 1-inch-thick slices. Put slices between butcher paper or aluminum foil and pound until about 1/4-inch thick. You should have about 6 slices.
2) Combine flour with ginger, nutmeg and salt and pepper to taste. Dredge pork medallions in seasoned flour and shake off excess.
3) In a non-stick skillet large enough to hold all the medallions comfortably in one layer, heat clarified butter over medium heat. When fat is hot, add pork and cook about 3 minutes on each side.
4) Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce thickens, pour over pork. Serves 2.
Sam’s Cooking Tip: To clarify butter, put a pound of butter in a saucepan over medium-low heat. Gently simmer 5 minutes, remove from the heat and cool 5 minutes. Skim off the top layer of foam. Pour the clarified butter gently into a bowl. Stop when you reach the milky white solids on the bottom of the pan. Don’t throw out the milky solids. They’re delicious on cooked vegetables. clarified butter keeps several weeks in the refrigerator.