Pork Medallions with Apple, Shallot & Crispy Sage


From Patrick Brys, Brys Estate Vineyard and Winery

Prep Time: 10 min
Cook Time: 25 min
Serves: 4

2 pork tenderloins (about 2 lbs.)
1 cup sliced shallot
2 Honey Crisp Apples (peeled, cored, and slice each apple into quarters, then each quarter into 4 slices for a total of 16)
12 sage leaves
1 cup Riesling – divided use
3 tbs butter – divided use
olive oil
kosher salt
fresh ground pepper

Trim any remaining fat or silverskin from the pork tenderloins. Cut into 1 1/2 inch thick medallions and press with the palm of your hand to flatten slightly. Dry off pork medallions with a paper towel and season with salt and pepper on both sides. Set aside.

Add 2 tbs butter and 2 tbs olive oil to a large sauté pan over medium heat. Once the oil and butter are shimmering, add the sage leaves and stir fry for 2-3 minutes until the leaves are just turning light brown but are still mostly green. Remove the sage leaves with a slotted spoon and place them on a paper towel to drain. Set aside.

Add the pork medallions to the pan and sear on each side for 3-4 minutes over medium-high heat without moving until the pork is nicely browned. Flip and repeat on the other side. When the pork is browned on both sides, transfer it to a plate and cover with foil.

Add the shallots and apple slices to the pan. Add 1/4 cup Riesling, scraping up any brown bits with a wooden spoon. Sauté for 6-8 minutes until the shallot are caramelized and the apples have browned and softened. Add the remaining 3/4 cup Riesling. Allow the wine to cook for 2-3 minutes until the liquid has reduced slightly. Turn off the heat and swirl in 1 tbs of butter. Add the pork medallions and any pork juices back to the pan and stir until just warmed through – about 1 minute. Taste the sauce and add salt and fresh ground pepper to taste.

Serve the pork family style on a platter and top with the apples, shallots and sauce. Garnish with the crispy sage leaves.

Wine Recommendation
Serve with Brys Estate Riesling

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