Pork Medallions with Apples and Cabbage
1 medium head green cabbage, coarsely shredded
2 large Granny Smith apples, peeled, cored and sliced
4 tablespoons butter
4 large shallots, minced
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 pork tenderloin, trimmed and sliced into 1/4” slices
Salt and pepper, to season pork
Flour
2 tablespoons butter
3 tablespoons olive oil
1/4 cup chicken broth
1/4 cup dry
1 cup heavy cream
1 tablespoon
Chopped parsley, or garnish
Sauté the cabbage, apple slices and shallots in the 4 tablespoons butter, stirring, or 10 minutes.
Reduce heat to medium and continue cooking 10 minutes longer o until the apples are fork tender. Season with the 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinegar. Set aside.
Place the pork slices between sheets of plastic wrap and pound until very thin (1/8”)
Season with salt and pepper and dredge in flour, shaking off the excess.
Heat the remaining butter and the oil in a large skillet. Over high heat, brown the pork or about 1 minute on each side; remove to a side dish.
Pour fat from the skillet and add the wine and cook over high until it is reduced by half. Stir in the broth and cream and cook over high to reduce by half.
Reheat the apple-cabbage mixture.
Return the pork to the skillet just to reheat and coat with the sauce.
Serve with the cabbage-apple mixture surrounding the pork.
Garnish with chopped parsley.
Serves 6 to 8.
