Medallions of Pork are cooked in a delicious apple balsamic sauce. Serve with mashed potatoes.1 lb (454g) Pork tenderloin
1 tsp (5 mL) each coarse salt and fresh cracked pepper, divided
2 tbsp (25 mL) butter
1 large onion, sliced
2 cloves garlic, minced
1 tart apple, cored and sliced
1/2 cup (125 mL) dry white wine
1 tbsp (15 mL) each fresh thyme, rosemary
1 cup (250 mL) chicken broth
2 tbsp (25 mL) good quality balsamic vinegar
Pat pork dry. Slice crosswise into 8 pieces, flatten slightly and sprinkle with half of the salt and pepper.
In large non-stick skillet, heat butter over medium high heat. Brown poirk medallions on both sides, about 3 minutes per side. Transfer to plate.
Add onions to pan. Cook until tender and golden brown, about 5 minutes, lowering heat if necessary. Add garlic and apples and cook just until apples start to brown, about 3 minutes. Stir in wine, scraping up any brown bits from the bottom of the pan. Sprinkle with remaining salt and pepper, thyme and rosemary. Stir in chicken broth and vinegar. Return the pork to the sauce and cook until desired doneness, about 5 minutes. Serve sauce over the meat.