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Pork Medallions with Apple, Shallot & Crispy Sage

Pork Medallions with Apple, Shallot & Crispy Sage
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Imperial (US)
One of my favorite wines to drink in the late fall is Riesling. The flavors of pear, apple and peach found in our Riesling go incredibly well with fall inspired dinners. For this recipe I combined flavors of pork, sage, caramelized shallots and honey crisp apples (which I picked up from the local fruit stand), to create a quick and easy dinner which can be ready in 30 minutes or less. Pair this with a glass of our award winning Riesling.
  • 2 pork tenderloins (about 2lbs)
  • 1 cup sliced shallot
  • 2 Honey Crisp Apples (peeled, cored and slice each apple into quarters, then each quarter into 4 slices for a total of 16 slices per apple)
  • 12 sage leaves
  • 1 cup Riesling - divided use
  • 3 tbsps butter - divided use
  • olive oil
  • kosher salt
  • fresh ground pepper

Trim any remaining fat or silverskin from the pork tenderloins. Cut into 1 1/2 inch thick medallions and press with the palm of your hand to flatten slightly. Dry off pork medallions with a paper towel and season with salt and pepper on both sides. Set aside.

Add 2 tbs butter and 2 tbs olive oil to a large saute pan over medium heat. Once the oil and butter are shimmering, add the sage leaves and stir fry for 2-3 minutes until the leaves are just turning light brown but are still mostly green. Remove the sage leaves with a slotted spoon and place them on a paper towel to drain. Set aside.

Add the pork medallions to the pan and sear on each side for 3-4 minutes over medium-high heat without moving until the pork is nicely browned. Flip and repeat on the other side. When the pork is browned on both sides, transfer it to a plate and cover with foil.

Add the shallots and apple slices to the pan. Add 1/4 cup Riesling, scaping up any brown bits with a wooden spoon.  Saute for 6-8 minutes until the shallot are caramelized and the apples have browned and softened. Add the remaining 3/4 cup Riesling. Allow the wine to cook for 2-3 minutes until the liquid has reduced slightly. Turn off the heat and swirl in 1 tbs of butter. Add the pork medallions and any pork juices back to the pan and stir until just warmed through - about 1 minute. Taste the sauce and add salt and fresh ground pepper to taste.

Serve the pork family style on a platter and top with the apples, shallots and sauce. Garnish with the crispy sage leaves.

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