Apple-Cherry Pork Medallions
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
If you think you’re too busy to cook a first-class meal, my pork medallions with tangy apple-cherry sauce, rosemary and thyme deliver the goods in a hurry. —Gloria Bradley, Naperville, IL
Ingredients
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1 pork tenderloin (1 pound)
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1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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1/2 teaspoon celery salt
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1 tablespoon olive oil
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1 large apple, sliced
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2/3 cup unsweetened apple juice
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3 tablespoons dried tart cherries
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1 tablespoon honey
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1 tablespoon cider vinegar
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1 package (8.8 ounces) ready-to-serve brown rice
Directions
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1.
Cut tenderloin crosswise into 12 slices; sprinkle with rosemary, thyme and celery salt. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan.
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2.
In same skillet, combine apple, apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-4 minutes or just until apple is tender.
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3.
Return pork to pan, turning to coat with sauce; cook, covered, 3-4 minutes or until pork is tender. Meanwhile, prepare rice according to package directions; serve with pork mixture.
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