Pork Medallions with sage and apples

30 oz Smithfield boneless tenderloin, trimmed and cut into 2oz medallions
4 tbs olive oil
2tbs unsalted butter
4tbs. apple cider vinegar
2 medium onions, sliced
2 medium Golden Delicious apples, peeled, cored and sliced
3tbs Fresh Sage, sliced
1cup instant chicken broth, no salt added1cup water.
2tbs whole grain mustard

Dry the pork medallions well, Heat a heavy bottom skillet over medium-high heat. Add the oil to the skillet. Put the pork into the pan and cook until browned on the first side. About 4 minutes. Turn and cook until the second side is browned, about 3 minutes. Transfer to plate, and cover with foil.
Add the onions to the skillet, stir and cover and lower the heat to medium and cook until soft. About 7 minutes. Add the cider vinegar an stir, scraping up the browned goodies that cling to the skillet. Add the onions to the pork.
Add the bitter to skillet, raise heat to medium high. Add the apples and sage, cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 3 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 3 minutes. Nestle the pork in the onions and heat until the meat is warmed through. This makes 8/6oz servings.
This dish is from the Foodnetwork. I modified it slightly and doubled for left overs. Enjoy!!!


Number of Servings: 8

Recipe submitted by SparkPeople user RONNIEM2.