You are here: Home » Recipes » Pork and Apples with Cider Cream Sauce Pork and Apples with Cider Cream Sauce Kitchen Tested Yield 6 servings Pork tenderloin medallions cook quickly in a creamy sauce. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Be sure to use heavy cream in the sauce instead of milk or half-and-half as they will curdle. Ingredients Pork:2 pounds pork tenderloin, cut into 12 (2-inch thick) slices (medallions)1/2 teaspoon salt Freshly ground black pepper1 tablespoon vegetable oilApples:2 tablespoons butter3 Granny Smith apples, unpeeled and thickly sliced2 medium shallots, thinly sliced (about ½ cup)1 tablespoon finely chopped fresh rosemary1 1/2 teaspoons teaspoons sugar1/4 teaspoon saltSauce:1/2 cup apple cider1/4 cup reduced-sodium chicken broth1/2 teaspoon finely chopped fresh rosemary1/4 cup heavy cream1/2 teaspoon salt Freshly ground black pepper Instructions To prepare pork, place medallions in between sheets of plastic wrap. Using a meat mallet or a heavy skillet, flatten each piece to an even thickness of about 1/4 inch. Remove plastic wrap and season both sides of medallions with salt and pepper. Heat a 12-inch sauté pan or skillet over high heat. Add vegetable oil. When oil starts to smoke, place half the meat into pan and sauté on both sides until well browned and thoroughly cooked. Transfer to a plate and keep warm. Repeat with remaining meat. To prepare apples, reheat pan over high heat. Add butter. When hot, add apples, shallots, rosemary, sugar and salt. Sauté until apples are golden brown and tender, about 8 minutes, shaking pan occasionally. To prepare sauce, add cider, broth and rosemary to pan. Cook, whisking to scrape up any browned bits, over high heat, about 5 minutes. Add heavy cream; reduce heat to medium and simmer until mixture thickens to sauce consistency, 5 to 10 minutes. Add salt and pepper. Return apples and pork to the pan. Simmer several minutes. Recipe by Chef Chris Koetke.