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1
1.
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2
Heat a large heavy-bottomed skillet over medium-high heat.
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Dry the pork medallions well and season with salt and pepper.
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4
Add the oil to the skillet and heat until shimmering.
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5
Lay the pork in the pan and cook until browned on the first side, about 4 minutes.
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6
Turn and cook until the second side browns, about 3 minutes more.
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7
Transfer the pork to a plate, and cover loosely with foil.
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8
2.
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Add the onions to the skillet, stir and season with salt and pepper.
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Cover, and reduce heat to medium and cook until soft, about 8 minutes.
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11
Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet.
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Add the onions to the pork.
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13
3.
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Add the 1 tablespoon butter to skillet, raise heat to medium-high.
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Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes.
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Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes.
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Return the onions and any accumulated juices from the pork to the skillet.
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Simmer to thicken slightly, about 2 minutes.
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(If desired swirl in up to 2 tablespoons of butter to thicken the sauce).
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Nestle the pork in the onions and heat until just warmed through.
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Divide the pork among 4 plates and top with the apples and onions.
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Serve.
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23
Calories: 445
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Total Fat: 29 grams
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Saturated Fat: 11 grams
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Total Carbohydrates: 13 grams
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Protein: 33 grams
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28
Sodium: 804 milligrams
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29
Cholesterol: 104 milligrams
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30
Fiber: 1 gram
