Pork Medallions with Roasted Nectarines
Pork Medallions with Roasted Nectarines Lean pork tenderloin cooks quickly when sliced across the grain into neat rounds.
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Cooking tools:
- Instant-read thermometer
- Oven
- Skillet
- Stove
- Chef's knife
- Cutting board
- Whisk
- Wooden spoon
- Spoon
- Measuring spoon
- Measuring cup
- Plate
- Serving platter
Ingredients
- 1 pork tenderloin, about 1 1/2 lb. (750 g), cut crosswise into 4 to 6 medallions
- Salt
- 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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