Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce

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Appears in Cook's Illustrated September/October 1997

Apple and sage give our pork tenderloin the flavor boost this lean cut needs. We complete our seasonal menu with acorn squash and flaky apple turnovers.

SERVES 3

TIME 1 hour

WHY THIS RECIPE WORKS

In search of a great pork tenderloin recipe, we discovered a few ways to add flavor and hold on to moisture while cooking this lean cut. For our final pork tenderloin recipe, we cut the meat into medallions about 1 inch thick, pounded them ...

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