Pork and apples just go together and when fall arrives on the island, I braise tenderloins with some good apples. I like Granny Smiths, but you could use any firm, crisp apples. Those from a local orchard will taste best, and of course all through New England we have wonderful orchards where you can pick your own or buy them from the side of the road.
Pork Tenderloin Medallions with Caramelized Apples
Linda Greenlaw & Martha Greenlaw, Recipes From a Very Small Island
2 pork tenderloins, each about 1 pound, trimmed of excess fat and sliced into ¾-inch thick medallions (rounds)
Salt and freshly ground black pepper
2 Tablespoons (¼ stick) unsalted butter
3 Tablespoons olive oil
2 medium-sized firm, tart apples, such as Granny Smiths, peeled, cored, and sliced into rounds or wedges about ½ inch thick
2 large garlic cloves, finely minced
1 cup dry Vermouth
¼ cup Dijon mustard
2 Tablespoons soy sauce
1 Tablespoon grated lemon zest
Preheat the oven to 325°. Butter a baking dish large enough to hold the medallions in a single layer and set aside. Season the medallions on both sides with salt and pepper.
In a large, heavy skillet, melt the butter, add the olive oil, and heat over medium-high heat until very hot. Sear the medallions, a few at a time, until browned on both sides. As each one is browned, transfer to the baking dish in a single snug layer.
In the same skillet, saute the apple slices for about 5 minutes over medium heat, turning once or twice. Add more butter if necessary. Using tongs or a spatula, transfer the apples to the baking dish and layer them over the pork.
Add the garlic to the pan and cook for about 1 minute over medium heat. Add the vermouth, mustard, soy sauce, and zest, bring to a simmer, and simmer for about 5 minutes, scraping the bottom of the pan with a wooden spoon to remove the browned bits. Pour over the pork and apples.
Cover the baking dish tightly with aluminum foil and braise for 25 to 30 minutes on the center rack of the oven, or until the pork is cooked through.
Serves 4 to 8.
Martha Greenlaw is a cookbook author, MF&L columnist, and Isle au Haut resident.
