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Sage-Seared Pork Cutlets With Apples

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“From Bon Appetit. Original recipe called for 1/2 c butter, so feel free to add more than I specified for.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss apples in bowl with cider and vinegar. Cut each pork tenderloin crosswise into 6 pieces. Place between 2 pieces of plastic wrap. Pound each piece to 1/3 inch thickness. Sprinkle with salt and pepper.
  2. Heat 2 T oil in heavy large skillet over med-high. Lay 6 sage leaves in bottom of skillet. Place 1 pork medallion on each leaf, pressing down lightly with back of spatula.
  3. Reduce heat to medium; cook until underside of pork is golden, about 3 minute Place 1 sage leaf on top of each medallion and carefully turn each piece to keep sage in place. Cook til pork is just done, about 2 minute.
  4. Carefully transfer pork to plate and keep warm. Repeat with remaining pork, sage and oil. After removing pork from skillet, add apple mixture to skillet; cook until liquid is reduced by half, and apples are almost tender, about 5 minute.
  5. Return pork to skillet along with any juices that have accumulated; cook til heated through, about 2 minute Using slotted spoon, transfer pork and apples to serving platter. Add butter to pan; stir just til melted. Season with salt and pepper; pour over pork and serve.

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