Pork Tenderloin with Apples and Onions

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Pork Tenderloin with Apples and Onions

16 each pork tenderloin medailions
2 large onions julienned.
4 peeled “tart” apples
2 T salad oil
1 cup apple juice
1 cup chicken or beef broth (clear)

In a large surface pan saute’ onion julienne in 1 T salad oil over medium heat 5-6 minutes or until walnut brown. Remove onions from pan (set aside) reheating pan, sear seasoned pork medaillions in oil, turning after 3-4 minutes. Add apples amidst tenders, then onions juice and broth. Cook all ingredients at a low simmer for 10-12 minutes. Remove medaillions from cooking liquid, reduce liquid by half at this point check seasonings and thicken sauce with 1-2 tablespoons corn starch. Reheat medaillions in liquid and serve immediately.

By Chef John Gilbertson
Sanford Health

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