"O LORD, make me know my end and what is the measure of my days; let me know how fleeting I am! - Psalm 39:4
2 small Pork tenderloins
Marinade
1 c Apple Cider
1 T Salt
1 T Sugar
Add ingredients to zip lock.
Add meat and marinate for 1-2 days.
Cut into 2 inch Medallions.
Turn up on flat sides and pound just to tenderize.
In a large skillet add 2 T olive oil, very lightly salt and pepper, sear on medium until the Medallions looks grilled on both sides.
Remove to a plate and set aside.
Reserve drippings.
Glaze ingredients
1 t thyme
1 T roasted garlic
1 diced Shallot
2 t grainy mustard
1/4 c Apple Cider
1/4 c half and half
To the skillet, add the shallots, cook until tender.
Cut skillet off and bloom thyme in oil.
Turn heat back on and add garlic, grainy mustard, cider and cook until ingredients are incorporated.
Add light cream and begin to reduce until you begin to get a sauce.
Simmer 3 minutes.
Add Medallions back in, lightly cover with foil and turn off heat.
This dish is absolutely delicious!
I served with sticky white rice and steamed Cajun seasoned broccoli.
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