Braised Pork Medallion with Apples
Serving Size / Yield
- 1 whole pork tenderloin, sliced into 8 pieces
- 1/2 tsp. ground black pepper
- 1 tsp. pumpkin pie spice
- 1 tsp. vegetable oil
- 1 small onion, chopped
- 1 large apple, cored, coarsely chopped
- 1/2 C. apple cider
Season medallions on both sides with pepper and pumpkin pie spice. Heat oil in a large nonstick skillet over medium-high heat; brown pork on both sides, remove from pan and reserve. Add onion and apples to skillet, sauté until soft. Add apple cider to skillet, heat to a simmer. Return pork medallions to pan, cover and simmer for 5 minutes. Serve with hot rice or couscous, if desired.
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