Apple Cider-Braised Pork Medallions recipe
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Ingredients
- 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
Nutrition Info
- 288.9 caloriescarbohydrate: 12.5 gcholesterol: 77.3 mgfat: 15.7 gfiber: 0.3 gprotein: 23.5 gsaturatedFat: 5.8 gservingSize: -sodium: 365.9 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Apple Cider-Braised Pork Medallions
Directions
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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).