Josh Capon’s 10-Minute Autumn Pan-Roasted Pork Tenderloin Medallions
Ingredients
- 4 pieces pork loin medallions
- Salt and pepper
- Wondra flour, for dredging
- 2 tablespoons olive oil
- 1 red onion diced
- 2 garlic cloves, sliced
- 2 Granny Smith or Macoun apples, diced
- 1 cup dried cranberries or cherries
- 1/2 cup Calvados
- 1 cup pork or chicken stock
- 2 cup Brussels sprout leaves
- 12 leaves fresh sage
- 2 tablespoons butter (optional)
- 1 cup toasted walnuts
Preparation
Season pork medallions with salt and pepper then dust with Wondra.
Heat a cast-iron skillet or heavy-bottomed pan until smoking hot; add oil. Sear medallions on both sides for about 2 minutes each. Remove meat from pan then add the onion and garlic to the hot pan and stir for one minute.
Serve medallions on a platter topped with toasted walnuts.