This recipe is fast and easy. Impress guests, or simply your family.
- 1¼ lb (565gr) pork tenderloin
- 1 Tbsp grapeseed or virgin olive oil
- 3 Tbsp butter, softened
- 1 Tbsp all purpose flour
- ¾ cup (175ml) chicken broth
- ¾ cup (175ml) light or heavy cream
- ½ cup (120ml) Roasted Apple Grille Sauce
- salt and fresh ground pepper, to taste
- optional: 1 - 2 Tbsp brandy
- optional: caramelized sliced apples or sautéed mushrooms
Slice pork into 1 inch (2.5cm) thick medallions. Place each between plastic wrap and pound to approximately ¼ inch thickness. Season medallions with salt and pepper.
Heat oil and 1 Tbsp butter in a sauté pan over medium heat. Add pork and sauté until just cooked through, about 3 minutes per side. Transfer to a plate and cover loosely with aluminum foil.
Drain fat from the pan and return to the heat. In a small dish, whisk a few tablespoons of chicken broth with the flour. Add to the sauté pan along with the remaining 2 Tbsp of butter and cook until the mixture begins to bubble, about 1 minute. Slowly add the chicken broth and simmer until slightly thickened. Stir in cream and Roasted Apple Grille Sauce. Add brandy, if using. Continue to cook until the sauce has thickened again, stirring occasionally. Season to taste with salt and pepper.
Arrange the pork medallions on a serving platter and spoon the sauce over top. Top with caramelized apples or sautéed mushrooms, if using. Serve immediately.
Accompany with oven roasted new potatoes and steamed green beans.
Pair with a medium bodied white like an oaked or unoaked chardonnay.