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Pork Medallions with Honey-Rosemary Butter and Apple Salsa

Stevens Orchard supplies the Middlebury Inn with the wonderful variety of apples used in this salsa and in many other dishes served in the inn’s dining room. The inn uses crystallized honey from Champlain Valley Apiaries, but you’ll want to get yours from local bees.–Tracey Medeiros

LC Yes, Apple Salsa Note

Making salsa to serve alongside pork, swapping apples for tomatoes, just seems so intuitive when you taste it on the plate, we’re sorta surprised it hadn’t occurred to us. Thank goodness it occurred to someone.

Pork Medallions with Honey-Rosemary Butter and Apple Salsa Recipe

  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • 4 servings

Ingredients

  • For the apple salsa
  • 1 apple, such as Honeycrisp, Fuji, Pink Lady, or Mclntosh, finely diced
  • 2 tablespoons minced red onion
  • 1 jalapeƱo pepper, minced
  • 1 tablespoon chopped cilantro
  • Juice of 1 lime
  • 1 garlic clove, peeled and minced
  • Salt
  • For the pork and sauce
  • 1 1/2 pounds pork tenderloin, trimmed and cut into 8 (3-ounce) coin-shaped pieces
  • Kosher salt and freshly ground black pepper
  • 1 cup canola oil or olive oil, or as needed
  • 1 cup all-purpose flour
  • 2 fresh rosemary sprigs
  • 1/2 cup crystallized honey, preferably locally harvested
  • 1/2 cup cider vinegar
  • 1/4 cup bourbon
  • 4 tablespoons cold unsalted butter, cubed

Directions

  • Make the apple salsa
  • 1. Combine the apple, onion, jalapeno, cilantro, lime juice, garlic, and salt to taste in a mixing bowl and mix thoroughly. Cover and refrigerate for 1 hour before serving.
  • Make the pork and sauce
  • 2. Place the pork medallions on a sheet of plastic wrap. Place another sheet of plastic wrap on top of the pork and pound to 1/4-inch thickness with a meat mallet or rolling pin. Remove plastic wrap and sprinkle with salt and pepper to taste. Repeat with remaining pork medallions.
  • 3. Heat half the oil in a large skillet over medium-high heat. Dredge pork medallion in flour, shaking off the excess. Working in batches, if necessary, add pork to skillet and saute until just cooked through, adding more oil to the skillet between batches if needed. Transfer to a platter and tent with foil to keep warm while making the sauce.
  • 4. Remove the skillet from heat and drain any fat or excess oil from the skillet.
  • 5. Heat 2 more tablespoons oil in the same skillet, then add the rosemary, honey, and vinegar. Remove the skillet from the stovetop and carefully add the bourbon. Return the pan to heat and stand back. When the sauce begins to boil, slowly and continuously whisk in the butter until fully incorporated.
  • 6. Transfer pork back to the skillet and cook until heated through. Adjust seasonings with salt and pepper.
  • 7. Serve pork medallions with sauce and a little of the apple salsa spooned onto each medallion.
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