Ingredients:
|
Directions:
Preheat oven to 475 degrees. Cut and pound tenderloins into ½-inch thick medallions. Peel onion and cut crosswise into ¼-inch thick slices; separate into rings and set aside. Squeeze lemon and set juice aside in a small bowl. Season both sides of medallions with salt and pepper to taste and arrange in a single layer on a platter. Sprinkle each medallion with 1 teaspoon Calvados.
In a large heavy skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium high heat until it begins to smoke. Add 4 medallions and sear quickly, turning once, 1 or 2 minutes per side. Using tongs, transfer pork to a large oven-proof baking dish, arranging in a single layer. Without adding more fat, repeat process for remaining medallions. Return sauté pan to medium high heat, add remaining oil and butter, and heat until almost smoking. Add onions and sauté until golden brown, another 1 to 2 minutes, stirring only if they begin to stick to pan.
Meanwhile combine apple butter, wine and lemon juice in a small bowl, and stir until blended. Set aside. When onions are browned, sprinkle with remaining Calvados, add 1 tablespoon apple butter mixture, and stir to blend. Remove pan from heat.
Peel and core apple. Cut apple crosswise into 8, ¼-inch thick rings. Brush medallions with remaining apple butter mixture. Top each with 1 apple ring and 1 ½ tablespoons onions. Place baking dish in oven for 8 to 10 minutes, or until medallions are heated through. Remove baking dish from oven and serve. |
|