Apple Raspberry Pork Medallions with Sweet Potatoes and Asparagus
Apple Raspberry Pork Medallions in Buttery Wine Sauce (Serves 4)
- 4 pork medallions at least ¾ in thick
- 2 med Granny Smith apples, sliced and cored, skins left on
- 1 med sweet onion, coarsely chopped
- 2 cloves garlic, chopped
- ½ stick butter
- ¼ c apple cider
- ½ c chicken stock
- ½ c chardonnay
- ½ c fresh raspberries
- Salt and pepper
Generously season pork medallions with salt and pepper on both sides. Pre-heat large and deep frying pan to medium heat. Melt 1 ½ tsp butter until it bubbles and just begins to turn brown. Add pork to pan and sear approx 3-4 mins on each side. Remove pork from pan and stack onto a plate and loosely cover with foil.
In same pan, add another tsp butter and melt until bubbles and turns brown. Scrape bottom of pan for browned bits left behind by the pork.
Add onions and apple slices and sauté in butter until slightly browned and soft. (Aprox 5-7 mins) Add garlic and sauté with onions and apples until browned. (Aprox 2 mins.)
Raise heat to med-high. Add apple cider and reduce by about ½. (Aprox 2-3 mins. Liquid should come to a slow consistent boil.)
Add chicken stock. Reduce by ½.
Add wine. Reduce by ½.
Reduce heat to med. Add pork medallions back into pan. Pour all juice from plate into pan and cover. Allow pork to cook in remaining liquid for 3-5 mins. You want pork to be tender and pink inside, but not red.
Serve pork on large plate with apple mixture poured over it. Sprinkle with raspberries.
Serve with asparagus and sweet potatoes. Pair with Riesling.
ASPARAGUS
Cut dried ends of asparagus off. Bring 2 c water ½ c apple cider to a slight boil. Add asparagus to liquid and cook for only 1-2 minutes. Remove asparagus and immediately place into bowl of ice water for 10 secs to stop cooking and keep vegetable crisp. Drain asparagus, sprinkle with salt and pepper. Serve immediately.
SMASHED SWEET POTATOES
Peel 2-3 large sweet potatoes and chop into ½ inch pieces. Place on foil lined cooking sheet. Sprinkle with salt, pepper and olive oil. Roast potatoes in 350° oven for 30 minutes. Smash potatoes with 1 tsp butter, TB cinnamon, tsp ginger, and splash of apple cider. Serve immediately.
Celebrate Nourish Exec Chef Dan Santos as the Featured Chef in Southern Wine & Spirits Magazine for August!
Kirstin,
Tried the Pork Medallions recipe – very good combination and excellent results! Thanks for sharing! Great site too….
Best of everything to you!