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Pork Medallions With Calvados Cream Sauce And Apples

This is elegant enough for a party and easy enough for a week-night meal. Serves 4.


1 1/2 lb pork tenderloin -- cut into 3/4" medallions
2 tbsp vegetable oil
1/4 cup Calvados (apple brandy)
1/2 cup chicken stock
1/2 cup heavy cream
1 tbsp fresh sage -- finely chopped
1 tsp fresh rosemary -- finely chopped
2 shallots -- chopped
1 apple -- peeled and sliced thin
3 tbsp butter
salt and pepper to taste


Heat oven to 200F.

Season pork medallions generously with salt and pepper. Heat oil in a skillet (not non-stick) over medium heat. Add pork and cook on each side until browned -- about three minutes per side. Place medallions on a plate in the oven.

Add butter to skillet. Add shallots, apples, sage, and rosemary and sautee until browned. Add Calvados, remove from heat, and ignite brandy to burn off alcohol. Return to heat and add chicken broth, scraping up fond. Reduce liquid by half. Add cream and reduce to desired consistency. Divide pork between plates and spoon sauce over the top.

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