Pork Tenderloin Medallions Sautéed with Apples and Calvado

Another delicious dish courtesy of Simply Elegant.

Serves 4

Ingredients:

pork tenderloin trimmed 1 lb
granny smith apple 4 each
salt and pepper (seasoning)
all purpose flour (dusting)
canola oil 1.5 oz
unsalted butter 1 oz
brown sugar 1 oz
dry white wine 3 oz
dried cranberries 1 oz
lemon, juice and zest 1 each
Calvados 1 oz

Method:

Cut pork tenderloin into 8 equal pieces. Peel and core apples and cut into even-sized
wedges. Season pork tenderloin with salt and pepper and dust with flour. Saute golden brown on both sides in canola oil. Keep meat warm. Combine butter and brown sugar into pan used for cooking the pork. Heat for approximately 5 minutes. Add white wine, apples, dried cranberries, juice of one lemon and its zest. Bring to a boil, cover, and stew briefly. Add Calvados. Put apples on plate in a circular fashion, serve pork medallions on top.

Enjoy!!