Sauteed Pork Tenderloin Medallions with Apples & Sage Cream Pan Sauce Recipe - (4.5/5)

Ingredients

• 1 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 Granny Smith apple or other firm apple, peeled, cored, and cut into 12 slices
• 1/2 medium onion , sliced thin (about 1/2 cup)
• 1/3 cup apple cider
• 3 tablespoons applejack or brandy (I use golden sherry)
• 1/2 cup chicken stock or low-salt canned broth
• 2 tablespoons minced fresh sage leaves
• 1/4 cup heavy cream
• Table salt and ground black pepper