One sure sign that autumn is upon us is apples (and apple cider!) everywhere you look, and apple is the scent that more than anything else, just completely rips me out of summer mode and starts my obsession with squash, pears, and everything else autumn.
So when I found out that one of my favorite food blog event organizers, Zorra, was hosting Apple Day, I really wanted to participate. The only requirement is preparing an apple dish.
I usually go sweet for these sorts of challenges, but this time around, I wanted to do something a bit more savory.
We didn’t have any pork chops on hand at the time, so we decided to make a recipe with pork tenderloin which was adapted from this wonderful recipe over at Anne’s Food. It made 3 very generous servings, when served along with israeli couscous and a cauliflower au gratin.
Pork Tenderloin Medallions with Creamy Apple Cider Sauce
1 lb. pork tenderloin, sliced into 1″ thick medallions
1/2 stick butter, divided
1 tbsp. oil
Salt and pepper (to taste)
1 cup apple cider
1/2 cup heavy cream
1 chicken bouillon cube, crushed
1/2 tbsp. soy sauce
1 large apple, medium dice
3 tbsp. boysenberry jam
Heat 2 tbsp. butter and oil in a saute pan, and fry tenderloin medallions seasoned with salt and pepper until lightly browned. Set aside on a plate and cover with foil to keep warm.
Whisk the apple cider with the flour, and bring to a boil in a saucepan. When boiling, add crushed bouillon powder and cream, and then add soy sauce. Add the medallions to the saucepan, and let them cook in the apple cider sauce for five to ten minutes.
While the sauce is simmering, peel and dice the apples, and fry in remaining butter until softened. Add the apples to the sauce, and stir in a bit of boysenberry jam to add complexity. This dish goes really well with israeli couscous.