Pork Medallions with Roasted Nectarines | Williams Sonoma

Name: Pork Medallions with Roasted Nectarines | Williams Sonoma
Total time: 40 min
Ingredients: 1 pork tenderloin, about 1 1/2 lb. (750 g), cut crosswise into 4 to 6 medallions; Salt and freshly ground pepper; 1 Tbs. olive oil; 1 cup (8 fl. oz./250 ml) hard apple cider; 1 fresh rosemary sprig; 2 tsp. whole-grain mustard; 2 nectarines or peaches, halved, pitted and cut into wedges, or 6 figs, halved lengthwise; 1 Tbs. unsalted butter

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Pork Medallions with Roasted Nectarines Lean pork tenderloin cooks quickly when sliced across the grain into neat rounds.

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Ingredients

1 pork tenderloin, about 1 1/2 lb. (750 g), cut crosswise into 4 to 6 medallions
Salt and freshly ground pepper
1 Tbs. olive oil
1 cup (8 fl. oz./250 ml) hard apple cider
1 fresh rosemary sprig
2 tsp. whole-grain mustard
2 nectarines or peaches, halved, pitted and cut into wedges, or 6 figs, halved lengthwise
1 Tbs. unsalted butter