Sage-Seared Pork Cutlets With Apples

Submitted by kitchenslave03

"From Bon Appetit. Original recipe called for 1/2 c butter, so feel free to add more than I specified for."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 medium fuji apples, cored, quartered, cut in 1/8-inch matchstick strips
• 236.59 ml apple cider
• 29.58 ml apple cider vinegar
• 2 (907.18 g) pork tenderloin
• 59.16 ml canola oil, divided
• 24 sage leaves, divided
• 59.14 ml butter, cut in 8 pieces

directions

1. Toss apples in bowl with cider and vinegar. Cut each pork tenderloin crosswise into 6 pieces. Place between 2 pieces of plastic wrap. Pound each piece to 1/3 inch thickness. Sprinkle with salt and pepper.
2. Heat 2 T oil in heavy large skillet over med-high. Lay 6 sage leaves in bottom of skillet. Place 1 pork medallion on each leaf, pressing down lightly with back of spatula.
3. Reduce heat to medium; cook until underside of pork is golden, about 3 minute Place 1 sage leaf on top of each medallion and carefully turn each piece to keep sage in place. Cook til pork is just done, about 2 minute.
4. Carefully transfer pork to plate and keep warm. Repeat with remaining pork, sage and oil. After removing pork from skillet, add apple mixture to skillet; cook until liquid is reduced by half, and apples are almost tender, about 5 minute.
5. Return pork to skillet along with any juices that have accumulated; cook til heated through, about 2 minute Using slotted spoon, transfer pork and apples to serving platter. Add butter to pan; stir just til melted. Season with salt and pepper; pour over pork and serve.