"Hunger is the best sauce in the world."--Cervantes

Pork Medallions with Cider Sauce Recipe

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This recipe for Pork Medallions with Cider Sauce, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Hodge
Added: Friday, July 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. canola oil
1 1/2 lb. pork tenderloin, trimmed and cut into eight 2 inch thick medallions; season with salt
1 c. apple cider
1/2 c. dry white wine
1 tbsp. cider vinegar
Freshly ground black pepper

Directions:
Directions:
Heat oil in a large saute pan over medium-high heat. Sear pork 5 minutes on each side or until brown. Add cider, wine, and vinegar. Bring to a boil, cover, and cook 5 minutes. Remove lid, reduce heat to medium, and simmer 5 more minutes, turning pork occasionally. Transfer medallions to a plate, season with pepper, and tent with foil to keep warm. Simmer liquids until reduced to 1/2 c. (8 to 10 minutes), then spoon over pork.

 

 

 

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