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Sautéed Pork Medallions with Apples and Cream
Category: Meat and Poultry, Dry-Heat Methods, sautéing
Equipment: Knife, meat mallet, sauté pan, spoon
No. Servings: 10
Serving Size: 2 [2 oz. (60 g)] slices
Yield: 2.5 lb. (1.1 kg)
Ingredients
2 1/2 lb.
* pork loin, boneless
as needed
flour
to taste
salt
to taste
white pepper
2 fl. oz.
clarified butter or vegetable oil
1 oz.
shallots, brunoise
4 ea.
apples, peeled, cored, cut in thin wedges
1 pt.
apple cider
12 fl. oz.
* heavy cream
1 Tbsp.
parsley, chopped
Method
1
Cut the pork loin into 20 slices, approximately 2 oz. (60 g) each. Pound the slices between two sheets of plastic wrap with the smooth side of a meat mallet.
2
Season the medallions with salt and white pepper, and dredge in flour.
3
Heat the oil or butter until it starts to smoke.
4
**Place a single layer of medallions in the pan and cook to 145°F (63°C). They should be evenly browned on both sides. Remove the medallions and hold at or above 135°F (57°C). Repeat this process with the remaining medallions.
5
Add the shallots and apples to the pan and cook until the apples begin to become tender.
6
Deglaze with the cider. Add the cream and reduce the sauce to nappé consistency. Stir frequently to prevent the cream from boiling over.
7
Finish the sauce by adding chopped parsley and adjust the seasoning with salt and white pepper. Serve.