Braised Pork Medallions with Apples

1 lb pork tenderloin
1/2 tsp black pepper
1/2 tsp sage, crushed
1/2 tsp dried thyme
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tbs vegetable oil
1 onion, minced
1 large apple, cored, coarsely chopped
1/2cup apple cider

Remove any visible fat from the pork. Slice pork crosswise into eight medallions. Coat with seasonings. Heat cooking oil in large skillet. Saute coated pork on both sides to brown. Remove from pan. Cover to keep warm.

Add onion and chopped apples to skillet. Saute until golden. Add apple cider to skillet. Heat until simmers. Return pork to skillet. Cover and simmer pork in liquid for 5 minutes. Serve immediately.

Serves 4.

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Cajun Country -- New Iberia, Louisiana