RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 830
| View Recipe |
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| Recipe Name: |
Medallions of Pork with Apple and Onion Rings |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
475 |
Approx. Cost/Serving: |
$1.79
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Steamed New Potatoes and Cherry Tomatoes in Dill Butter |
| Comments: |
Adapted by Nancy S Frank
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Ingredients:
1 to taste salt and pepper
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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. |
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Steamed New Potatoes and Cherry Tomatoes in Dill Butter
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Directions:
Scrub potatoes and dry with paper towels. With a paring knife, remove ½-inch strip of skin from circumference of each. Cut potatoes in half across peeled area. In a large saucepan fitted with a vegetable steamer, bring about 2 inches of water to a boil over high heat; steamer should rest above water. Place potatoes in steamer, cover tightly, and steam 12 to 15 minutes, or until potatoes are tender when pierced with tip of knife.
Meanwhile, rinse and dry cherry tomatoes; set aside. Wash dill and dry with paper towels; chop enough to measure 2 tablespoons and set aside. Reserve remaining dill. About 5 minutes before potatoes are done, add tomatoes to steamer. In a small saucepan, melt butter over low heat. Remove from heat, add dill, salt and pepper to taste, and stir. Transfer potatoes and tomatoes to a large bowl. Add dill butter and stir gently with wooden spoon to coat potatoes and tomatoes. Serve. |
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| Nutrition per Serving: |
| Calories: |
581 |
Total Carbs: |
57.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
110.4 |
Fat: |
18.2 |
Protein: |
36.98 |
| Fiber: |
3.68 |
Sodium: |
145.38 |
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