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MainRecipesPork | Pork Medallions on Apple Compote with Black Pepper Cider Sauce

   Pork Medallions on Apple Compote with Black Pepper Cider Sauce submitted by Mom Johnson
Found this recipe in a real estate handout! Beautiful presentation best served with colorful vegetables for a company dinner!

Prepare the sauce. In a 10-inch skillet combine chicken broth and jelly. Simmer briskly until the liquid reduces to 1//2 cup, stirring frequently so the jelly doesn't burn. Pour in the cream and simmer briefly just until the sauce thickens. Whisk in the butter and the crushed peppercorns. cover and keep warm.

For the apple compote, peel, core and quarter the apples, then slice thinly. In a skillet, melt the butter, add the apples and saute briefly. Reduce the heat and continue cooking until the apples are soft. Add the jelly and the wine and stir until the jelly melts. Add the cream, stirring until the apples are coated. Season to taste with salt and pepper and a hint of nutmeg. Keep warm.

To prepare the medallions, first lightly dust them all over with the flour and season to taste with the salt and pepper. Over medium high heat, add 1 T. butter and 1 T. oil and swirl to coat the skillet. Add the pork medallions and sauce oil golden brown, about 3-4 minutes per side.

To serve, mound the apple compote on a heated plate; arrange 2 medallions on top of the compote and spoon a little of the sauce over and around the medallions. Garnish with the parsley and serve immediately. Serves 4.

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v 1 cup chicken broth
v 2 T. apple cider jelly or apple jelly
v 1/2 cup heavy cream
v 1 T. butter
v 1 T. crushed black peppercorns

v 2 pounds Granny Smith apples
v 1 T. butter
v 1/4 cup dry white wine
v 1/2 cup heavy cream
v Salt and freshly ground pepper
v Pinch of freshly grated nutmeg

v 1 1/2 pounds pork loin, cut into 8 equal medallions
v 2 T flour
v Salt and freshly ground pepper
v 1-2 T. oil
v 1-2 T. butter
v Finely chopped fresh Italian parsley for garnish

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