I made this recipe Tuesday night, & it was a big hit with both the kids & the adults at our table. If you're not a fan of cooked apples, the pork is still amazing on its own. I couldn't find a small bottle of apple brandy & didn't want to pay for the big one, so I used apple juice in its place. Enjoy!
Apple Pork Tenderloins
2 lbs pork tenderloins
1 tsp salt
1/2 tsp pepper
3 T butter or margarine, divided
2 T olive oil
3 medium shallots, finely chopped
1 clove garlic, pressed
1 C chicken broth
2 T apple brandy (or apple juice)
1 C heavy cream
Remove any excess fat from tenderloins, then cut each one crosswise into 4-5 medallions about 2 inches thick. Place cut side up between two sheets of plastic wrap & pound until cutlet is 1/4 inch thick. Season with salt & pepper.
Melt 1 T butter in a large skillet over medium-high heat. Add 1 T oil. When oil is hot, saute cutlets in batches until browned on each side, 2-4 minutes. Do not crowd the pan. Add more butter & oil as needed for additional batches. Transfer to a plate & cover with foil to keep warm.
Add shallots & garlic to skillet & stir 1 minute. Add broth & apple brandy to pan. Stir & scrape up any browned bits stuck to the bottom of the pan. Cook until mixture is reduced by half, about 6-8 minutes. Add cream & simmer until sauce thickens, about 10 minutes. Taste & adjust seasonings, if necessary. Spoon sauce over cutlets & top with spiced apples.
3 medium tart apples, cored & cut into rings
3 T butter or margarine
1/2 tsp cinnamon
2 tsp sugar
2 C apple juice or cider
2 T apple brandy (optional)
Heat butter in a heavy skillet over medium-high heat. Fry one layer of apple rings until golden on both sides. Remove from pan & keep warm while frying remaining rings (adding more butter as needed). Set apples aside. Mix sugar & cinnamon; sprinkle over apples.
Pour apple juice & brandy into the skillet & simmer until thick & syrupy. Return apples to the skillet & glaze with the apple syrup.
Recipe courtesy of Confessions of a Kitchen Diva