Sauteed Pork Medallions with an Apple and Pomegranate Glaze - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Sauteed Pork Medallions with an Apple and Pomegranate Glaze



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    Braised Pork.

    8 Pork Loin Medallions-¼” thick, patted dry with paper towel
    1 Tbsp. Vegetable Oil
    1 Apple-peeled, cored, ½” diced
    2 Tbsp. Shallots
    ¾ Cup Apple Cider
    ¼ Cup Pomegranate Molasses
    Salt and Pepper to taste


    While heating sauté pan on medium high heat, season the pork medallions on both sides with salt and pepper. Add the oil to the pan and add the pork medallions,
    splashing away from you to avoid getting hot oil on you. Don’t crowd the pan with too much meat, or the pan will cool off too much and not sauté. Simply cook the
    meat in two batches. Cook the pork for about 2 minutes on each side, or until cooked through, and remove from pan. Reserve.

    In same pan, add the apple and cook until light golden, about 30 seconds. Add shallots, cook 20 seconds or until aromatic. Add apple cider and pomegranate
    molasses, bring to a boil and boil down until a light syrupy glaze remains. Season to taste with the salt and pepper. Place meat back in pan to coat with sauce, and to
    warm through. Serve two pieces of pork per person and garnish with your favorite accompaniments using the vegetables of the season. Enjoy!