Mon, 29 April 2019
Ingredients
2 Tbsp oil divided
3-4 x 4 oz Pork Medallions whatever with comfortably fit in your pan
Sea salt and black pepper to taste
200g chicken stock
1 tsp Dijon mustard or whole-grain Dijon
1 Tbsp fresh sage chopped
1 1/2 tsp fresh rosemary chopped
1/2 tsp fresh thyme chopped
1/2 tsp sea salt
1/4 tsp black pepper
2 medium apples thinly sliced (eating)
1 small red onion thinly sliced
Instructions
Season both sides of pork with sea salt and black pepper. Add 1 Tbsp oil to large heavy bottomed pan , and heat over MED-HIGH heat. Add pork medallion to pan, leaving at least an inch between each medallion to ensure even cooking and browning. Sear 1 minutes per side, or until pork are mostly done. Medallions will continue cooking in the sauce later.
Remove pork to a plate.
In a small mixing bowl, whisk together chicken stock and mustard, set aside.
Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 2-3 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
Slide pork back into the pan, nestling them down in between the apples.
Cook 2 minutes, until pork medallions are finished cooking and liquid has reduced by half.
