Pork Medallions With Glazed Apples And Cider Sauce Recipe

Ingredients

SAUCE:

2 1/2 TBLS UNSALTED BUTTER

4 GARLIC CLOVES, MINCED

1 TBS DRY MUSTARD

1 1/2 TBLS ALL PURPOSE FLOUR

3 CUPS CHICKEN STOCK OR CANNED LOW SALT BROTH

3 CUPS BEEF STOCK OR CANNED UNSALTED BROTH

2 CUPS APPLE CIDER

APPLES:

8 TBLS UNSALTED BUTTER

8 LARGE GOLDEN DELICIOUS APPLES, CORED, EACH CUT INTO 8 WEDGES

1/2 CUP PACKED GOLDEN BROWN SUGAR

2 1/4 LBS PORK TENDERLOIN, CUT INTO 1" THICK ROUNDS

2 TBLS BUTTER

1/2 CUP CALVADOS OR APPLEJACK

Preparation

FOR SAUCE: Melt butter in heavy large saucepan over medium heat. Add garlic and mustard and saute 30 seconds. Add flour and stir 2 minutes. Gradually whisk in stocks and cider. Boil until reduced to sucess consistency, stirring occasionally, about 45 minutes.

FOR APPLES: Melt 4 tbls butter in large skillet over medium high heat. Add half of apples and half of sugar,. Saute until apples soften about 5 minutes. Place in a bowl. Repeat with 4 tbls butter, apples and sugar. Combine all apples in skillet. Can be made 4 hours ahead. Keep at room temperature.

FOR PORK: Pound pork between sheets of waxed paper to 1/2" thickness. Coat with flour. Melt butter in another large skillet over high heat. Add pork in batches; saute until cooked, about 2 mintues per side. Transfer to plate. Return all pork to skillet. Remove from heat. Add Calvados; ignite with match. When flmaes subside, return skillet to heat; boil until most liquid evaporates.

Bring sauce to simmer, stirring occassionally. Rewarm apples. Serve pork apples and cider sauce.