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.
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 ...