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Pork w/ Peppered Apples and Onions




Source of Recipe


Internet


List of Ingredients




4-5 oz. pork medallions
1 cup flour
1 tsp salt and pepper
1 tsp paprika
4 tbls olive oil
1 onion, sliced
1 tbsp garlic
1/2 cup port
2 cups chicken stock
2 tbls unsalted butter
2 tbls butter
1 onion
2 apples, tart. peeled, corded and thinly sliced
1/2 tsp black pepper
2 tbls cider vinegar


Recipe



Dust pork medallions in seasoned flour.
Heat the oil in a medium sauté pan over medium heat. Add the pork and sauté 3-4 minutes on each side, until lightly browned and cooked. Remove the medallions from the pan and keep warm. Add onion to the pan and cook about 5 minutes, stirring until softened and lightly browned. Add the garlic and cook 1 minute, stir in port, scraping the sides and bottom of the pan to loosen any browned particles. Bring to a simmer and cook for 2-3 minutes, until the port is reduced by half. Add the stock, raise the heat to high, bring to a boil, and cook until sauce is reduced by half. Remove pan from heat and whisk in butter, one tablespoon at a time. Put sauce through a fine strainer and keep warm. Prepare apples and onions, in another sauté pan. Heat the butter over medium heat until it is lightly browned. Add onions and apples, season with pepper and cook for 2-3 minutes or until the apples are lightly browned. Add the vinegar and cook 2-3 minutes longer. Remove from heat. Arrange medallions in center of serving plate and spoon sauce around them. Spoon the apples and onions over pork and serve at once.