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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 saut� pan over medium heat. Add the pork and saut� 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 saut� 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.