Pork Medallions with Peppered Apples and Onion

PORK MEDALLIONS:
1 cup flour
1 tsp. each salt, ground black pepper, paprika
8 (3 oz.) pork tenderloin medallions
1/4 cup olive oil
1 onion, sliced
1 tbsp. garlic
1/2 cup port wine
2 cups chicken stock
2 tbsp. unsalted butter
PEPPERED APPLES AND ONIONS:
2 tbsp. butter
1 onion, sliced
2 tart apples, peeled, cored, thinly sliced
1 1/2 tsp. ground black pepper
2 tbsp. cider vinegar
FOR PORK MEDALLIONS:
Mix flour, salt, pepper, and paprika. Dust pork with flour mixture.

Heat oil in a medium sauté pan over medium heat. Add pork and sauté 3-4 minutes on each side, until lightly browned and cooked. Remove the medallions from the pan and keep warm.

Add onion to the pan and cook about 5 minutes, stirring until softened and lightly browned. Add the garlic and cook 1 minute. Stir in Port, scraping the sides and bottom of the pan to loosen any brown particles.

Bring to a simmer and cook for 2-3 minutes, until the Port is reduced by half. Add the stock, raise the heat to high, bring to a boil and cook until sauce is reduced by half.

Remove pan from heat and whisk in butter one tablespoon at a time. Put sauce through a fine strainer and keep warm.

FOR PEPPERED APPLES AND ONIONS:
In another sauté pan, heat butter over medium heat until it is lightly browned. Add onions and apples, season with pepper and cook for 2-3 minutes or until the apples are lightly browned. Add vinegar and cook 2-3 minutes longer. Remove from heat.

ASSEMBLY:
Arrange 2 medallions on each of 4 serving plates and spoon sauce around them. Spoon the apples and onions over pork and serve at once.

Yield: 4 Servings
Source: Chef Michael Braddock