Pork and Apples with Cider Cream Sauce

Pork and Apples with Cider Cream Sauce
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings

Be sure to use heavy cream in the sauce instead of milk or half-and-half as they will curdle.


2pounds pork tenderloin, cut into 12 (2-inch thick) slices (medallions)
1/2teaspoon salt
Freshly ground black pepper
1tablespoon vegetable oil
2tablespoons butter
3 Granny Smith apples, unpeeled and thickly sliced
2medium shallots, thinly sliced (about ½ cup)
1tablespoon finely chopped fresh rosemary
1 1/2teaspoons teaspoons sugar
1/4teaspoon salt
1/2cup apple cider
1/4cup reduced-sodium chicken broth
1/2teaspoon finely chopped fresh rosemary
1/4cup heavy cream
1/2teaspoon salt
Freshly ground black pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Return apples and pork to the pan. Simmer several minutes.

Recipe by Chef Chris Koetke.

Nutritional Info *per serving

  • Calories 310
  • Fat 114g
  • Cholesterol 105mg
  • Sodium 610mg
  • Carbohydrate 16g
  • Fiber 2g
  • Protein 30g