Pork Medallions with Apple-Yogurt Sauce
- 1 pound pork tenderloin, trimmed of excess fat
- 2 tablespoons butter, or clarified butter
- 1 large cooking apple,, cored and thinly sliced
- 1/2 cup finely chopped onion
- 1 cup apple juice
- 3/4 teaspoon dried sage leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups yogurt, plain Greek (2% or 5% fat)
- 2 tablespoons all-purpose flour
- 4 cups hot cooked spinach fettuccine or egg fettuccine
- Chopped fresh chives, sliced green onions and/or halved grape tomatoes (optional)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Cut pork into 1-inch-thick slices. Place between 2 pieces of plastic wrap. Use the flat side of meat mallet to lightly pound slices until 1/2 inch thick.
In 12-inch nonstick skillet heat butter. Place pork slices in single layer in skillet. Cook over medium-high heat about 2 minutes or until browned. Turn pork slices. Cook for 1 to 2 minutes more or until done. Remove pork from skillet, leaving drippings in skillet. Loosely cover pork with foil to keep warm.
Add apple slices and onion to drippings in skillet. Cook and stir over medium heat for 1 minute. Add apple juice, sage, salt and pepper. Bring to boiling. Reduce heat. Simmer, covered, about 5 minutes or until apple is tender.
Meanwhile, stir together yogurt and flour. Stir into mixture in skillet. Cook and gently stir until mixture is boiling. Reduce heat and simmer for 1 minute, stirring constantly.
To serve, place hot fettuccine on 4 serving plates. Top with pork slices. Spoon apple mixture over top. Garnish with chives, green onion and/or tomatoes (if desired).
Recipe photography by Jenn Fillenworth at www.JennyWiththeGoodEats.com
Was a little worried that the breading was not crunchy throughout. But pleasantly surprised it didn’t matter. Very tasty pork chops, thank you.
visit us for pork: https://www.beckandbulow.com