Pork Medallions with Apple Cider Sauce and Sautéed Brussel Sprouts

Part 1

1 lb Pork Tenderloin

2 tsp salt

2 tsp pepper

1 tsp garlic powder

½ cup flour

2 TB Vegetable oil

Part 2

1 ½ cups apple cider

½ cup chicken stock

¼ cup maple syrup

2 tsp Dijon mustard

1 sprig rosemary

2 large sage leaves

Salt and pepper to taste

Part 3

1 Honey Crisp Apple, julienne cut

Juice of one lemon


1. Cut pork 1 inch thick. Then place each piece on a cutting board, cover with plastic wrap and flatten meat with a hammer or frying pan until meat is ¼ inch thick.

2. Heat large saute pan on medium high heat and add oil. While it warms, dredge pork through flour, tap off excess and set aside until all pieces are coated. Mix salt, pepper and garlic powder in a small bowl. Season pork on both sides. Once oil is shimmering, add pork and begin browning. After 4 minutes, flip and cook for 3 minutes more. Remove from pan. If needed, add oil and cook rest of pork. Once all pork is cooked and removed from the pan, add all ingredients from part 2, scrape up the bits of flour and pork in the pan with a wooden spoon and stir the liquid in the pan so it is thoroughly mixed. Bring to a light boil and reduce by half and coats the back of a spoon. Discard herbs and serve over pork

3. In a bowl, mix lemon juice with julienned apple and serve it over top the pork.

Chef Mark is a personal chef and instructor.