Pork Medallions with Apple, Shallot & Crispy Sage
- 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.
