Apple Cider Braised Pork Medallions Recipes

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PORK TENDERLOIN WITH APPLE CIDER REDUCTION

Provided by Aida Mollenkamp

Categories     main-dish

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 6



Pork Tenderloin with Apple Cider Reduction image

Steps:

  • Heat oven to 500 degrees F and arrange rack in the upper third.
  • Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
  • Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
  • When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

2 (1 pound) pork tenderloins, cut in 1/2 crosswise
Vegetable oil
Salt and freshly ground black pepper
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1/4 cup maple syrup

PORK MEDALLIONS WITH SAUTEED APPLES

Pork and apples are such a good match, and this down-home supper is proof. I really like that the lean cut of meat is tender and juicy, but healthy, too. -Clara Coulson Minney, Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12



Pork Medallions with Sauteed Apples image

Steps:

  • Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.

Nutrition Facts : Calories 251 calories, Fat 10g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 335mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

2 teaspoons cornstarch
2/3 cup reduced-sodium chicken broth
1/4 cup apple juice
1 tablespoon butter
2 medium apples, thinly sliced
2 green onions, sliced
1 garlic clove, minced
3/4 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound pork tenderloin, cut into 1-inch slices

PORK MEDALLIONS WITH APPLE CIDER GRAVY

Apple cider gravy provides a simple addition to this no-mess pork dish that's ready in 20 minutes - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11



Pork Medallions with Apple Cider Gravy image

Steps:

  • Sprinkle pork slices evenly with 1/4 teaspoon each of the salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 3 minutes, turning once, until no longer pink in center. Remove pork to plate; cover to keep warm.
  • In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Cook onion and garlic in butter 3 minutes, stirring frequently, until tender. Stir in flour until blended. Gradually add cider and broth; cook 1 minute or until thickened. Stir in chopped rosemary and remaining 1/4 teaspoon each salt and pepper.
  • Serve pork with cider gravy. Garnish with rosemary sprigs.

Nutrition Facts : ServingSize 1 Serving

1 lb pork tenderloin, cut crosswise into 1/2-inch slices
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup apple cider
1/4 cup chicken broth
1 tablespoon chopped fresh rosemary leaves
Fresh rosemary sprigs, if desired

CIDER-BRAISED PORK SHOULDER

Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened. This is delicious served over spätzle or buttered rice.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h25m

Yield 4

Number Of Ingredients 13



Cider-Braised Pork Shoulder image

Steps:

  • Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
  • Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
  • Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 16.8 g, Cholesterol 176.5 mg, Fat 47.1 g, Fiber 0.7 g, Protein 36.3 g, SaturatedFat 19.7 g, Sodium 1670.7 mg, Sugar 14.3 g

1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
Kosher salt to generously season pork
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup fresh sage leaves, torn
1 (750 milliliter) bottle hard apple cider
⅓ cup apple cider vinegar
½ cup creme fraiche or heavy cream
1 pinch cayenne pepper
Creme fraiche for garnish
Chopped fresh chives for garnish

PORK MEDALLIONS WITH APPLES AND CIDER

A great little pork recipe using hard cider from "Eat Fresh, Stay Healthy: An A to Z Guide to Buying and Cooking Fruits and Vegetables."by Sam Gugino. Note: To clarify butter, put a pound of butter in a saucepan over medium-low heat. Gently simmer 5 minutes, remove from the heat and cool 5 minutes. Skim off the top layer of foam. Pour the clarified butter gently into a bowl. Stop when you reach the milky white solids on the bottom of the pan. Don't throw out the milky solids. They're delicious on cooked vegetables. clarified butter keeps several weeks in the refrigerator.

Provided by NcMysteryShopper

Categories     Pork

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8



Pork Medallions With Apples and Cider image

Steps:

  • Cut tenderloin into 1" discs if using.
  • Put pork between wax paper and pound until about 1/4" inch thick. You should have about 6 slices if using tenderloin.
  • Combine flour with ginger, nutmeg and salt & pepper to taste. Dredge pork and shake off excess.
  • In a non-stick skillet large enough to hold cutlets comfortably in one layer, heat clarified butter over medium heat. When hot, add pork and cook about 3 minutes on each side.
  • Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce is absorbed by apples and slightly thickens, pour over pork.

Nutrition Facts : Calories 393.3, Fat 16.2, SaturatedFat 6.6, Cholesterol 131.6, Sodium 90.5, Carbohydrate 19.3, Fiber 2.6, Sugar 9.7, Protein 41

2 boneless pork chops or 1 (8 ounce) pork tenderloin
2 tablespoons flour
salt and pepper
3/4 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/2 tablespoon clarified butter (see notes in description)
1 firm granny smith apple, peeled, cored and thinly sliced
1/2 cup hard apple cider or 1/2 cup non-alcoholic sparkling apple cider

APPLE PICKING BRAISED PORK TENDERLOIN

A duo of sliced apples and apple cider makes this one-pot dish your go-to fall dinner! Either Honeycrisp or Pink Lady apples work well in this recipe - they hold their shape nicely while cooking and are the perfect mix of sweet and tart.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14



Apple Picking Braised Pork Tenderloin image

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
  • Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
  • Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
  • Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
  • Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.

2 tablespoons olive oil
1 pork tenderloin, trimmed (about 1 1/2-pounds)
Kosher salt and freshly ground black pepper
1 large red onion, chopped (about 2 cups)
3 cloves garlic, grated
1 cup pearled farro
1 1/4 cups unsweetened apple cider
1 1/4 cups low-sodium chicken broth
1 tablespoon grainy Dijon mustard
1 tablespoon regular Dijon mustard
3 sprigs thyme
1 Honeycrisp or Pink Lady apple, cored and sliced into 1/4-inch-thick wedges
1/2 small head escarole, roughly chopped (about 4 cups)
1/4 cup chopped fresh parsley

APPLE CIDER-BRAISED PORK MEDALLIONS

Delicious pork medallions in a simple apple cider sauce.

Provided by ensie

Categories     Pork Tenderloin

Time 35m

Yield 4

Number Of Ingredients 8



Apple Cider-Braised Pork Medallions image

Steps:

  • Cut pork into eight 1 1/4-inch thick medallions.
  • Mix flour, salt, and pepper together in a bowl. Dredge pork medallions in flour mixture and shake off any excess.
  • Heat butter and oil in a large skillet over medium-high heat until butter melts, 1 to 2 minutes. Cook pork in the hot skillet until lightly browned, about 4 minutes per side, working in batches if necessary. Transfer to a plate; cover with aluminum foil to keep warm.
  • Pour off and discard any fat remaining in the skillet. Return skillet to medium-high heat and pour in chicken broth and apple cider. Increase heat to high and bring to a boil. Boil rapidly, stirring with a wooden spoon to pick up browned bits on the bottom of the skillet, until liquid is reduced by 1/2, about 5 minutes.
  • Return pork to the skillet, reduce heat to medium, and cook, turning occasionally, until sauce is syrupy and pork is slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center of a medallion should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 288.9 calories, Carbohydrate 12.5 g, Cholesterol 77.3 mg, Fat 15.7 g, Fiber 0.3 g, Protein 23.5 g, SaturatedFat 5.8 g, Sodium 365.9 mg, Sugar 5.6 g

1 (1 1/4 pound) pork tenderloin
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
¾ cup low-sodium chicken broth
¾ cup apple cider

PORK MEDALLIONS WITH CIDER SAUCE

Tender pork loin served with a tangy apple cider sauce. YUM! I got this out of a magazine but do not remember which one, it's a very tasty meal that can be made in 30 minutes! Enjoy :)

Provided by KLBoyle

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Pork Medallions With Cider Sauce image

Steps:

  • Heat large skillet over med-high heat and add oil.
  • Season pork with salt and pepper lightly on each side.
  • Sear pork about 5 minutes on each side or until brown.
  • Add cider, vinegar and wine and bring to a boil.
  • Cover and cook 5 more minutes.
  • Remove lid and reduce heat to med., simmer 5 more minutes.
  • Remove pork to a plate and keep warm.
  • Simmer liquids until reduced to 1/2 cup.
  • Spoon sauce over pork and enjoy!

Nutrition Facts : Calories 286.6, Fat 12.6, SaturatedFat 3.6, Cholesterol 112.3, Sodium 85, Carbohydrate 0.8, Sugar 0.3, Protein 35

1 1/2 lbs pork tenderloin, cut into 2 inch medallions (should make about 8)
1 tablespoon oil
1 cup apple cider
1 tablespoon apple cider vinegar
1/2 cup dry white wine
salt and pepper, to season

PORK WITH APPLES, CALVADOS AND APPLE CIDER

Categories     Milk/Cream     Sauté     Apple     Pork Tenderloin     Fall     Calvados     Bon Appétit

Yield Serves 4

Number Of Ingredients 9



Pork with Apples, Calvados and Apple Cider image

Steps:

  • Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
  • Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
  • Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

1 pound pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoons butter
4 medium Golden Delicious apples (about 1 1/2 pounds); peeled, cored, sliced 1/3 inch thick
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 cup Calvados or other apple brandy
1 cup whipping cream
1/4 cup apple cider

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