PORK MEDALLIONS WITH GLAZED APPLES AND CIDER SAUCE

PORK MEDALLIONS WITH GLAZED APPLES AND CIDER SAUCE image

Yield 8 servings

Number Of Ingredients 15

SAUCE:
2 1/2 TBLS UNSALTED BUTTER
4 GARLIC CLOVES, MINCED
1 TBS DRY MUSTARD
1 1/2 TBLS ALL PURPOSE FLOUR
3 CUPS CHICKEN STOCK OR CANNED LOW SALT BROTH
3 CUPS BEEF STOCK OR CANNED UNSALTED BROTH
2 CUPS APPLE CIDER
APPLES:
8 TBLS UNSALTED BUTTER
8 LARGE GOLDEN DELICIOUS APPLES, CORED, EACH CUT INTO 8 WEDGES
1/2 CUP PACKED GOLDEN BROWN SUGAR
2 1/4 LBS PORK TENDERLOIN, CUT INTO 1" THICK ROUNDS
2 TBLS BUTTER
1/2 CUP CALVADOS OR APPLEJACK

Steps:

FOR SAUCE: Melt butter in heavy large saucepan over medium heat. Add garlic and mustard and saute 30 seconds. Add flour and stir 2 minutes. Gradually whisk in stocks and cider. Boil until reduced to sucess consistency, stirring occasionally, about 45 minutes. FOR APPLES: Melt 4 tbls butter in large skillet over medium high heat. Add half of apples and half of sugar,. Saute until apples soften about 5 minutes. Place in a bowl. Repeat with 4 tbls butter, apples and sugar. Combine all apples in skillet. Can be made 4 hours ahead. Keep at room temperature. FOR PORK: Pound pork between sheets of waxed paper to 1/2" thickness. Coat with flour. Melt butter in another large skillet over high heat. Add pork in batches; saute until cooked, about 2 mintues per side. Transfer to plate. Return all pork to skillet. Remove from heat. Add Calvados; ignite with match. When flmaes subside, return skillet to heat; boil until most liquid evaporates. Bring sauce to simmer, stirring occassionally. Rewarm apples. Serve pork apples and cider sauce.