Bayou Pork Medallions & Sautéed Apples Submitted by Rosemary (MN) HQ Resident Chef Ingredients 2 (12-16 oz.) pork tenderloins Salt & pepper to taste 2-3 Tbsp. Bayou Bourbon™ Glaze 1 Tbsp. butter 1 Tbsp. brown sugar 1-2 tart apples, cored, peeled and sliced Directions Preheat oven to 350°. Trim pork tenderloins and cut into 1½-inch thick medallions; season to taste with salt and pepper. Heat a lightly greased non-stick pan over medium-high heat; sear medallions on both sides until browned (about 3 minutes on each side). Place medallions in a 9 x 13 baking pan; brush with Bayou Bourbon™ Glaze. Transfer to oven to finish cooking for about 10 minutes. Meanwhile, melt butter in the same skillet used to sear pork. Add brown sugar and apples; sauté until apples are crisp-tender. Serve sautéed apples with pork medallions. Drizzle additional Bayou Bourbon™ Glaze on pork if desired. Makes 6 servings.
Posted on: Thu, 05 Sep 2013 22:03:59 +0000
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