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
For the apple salsa
- 1 apple, such as Honeycrisp, Fuji, Pink Lady, or Mclntosh finely diced
- 2 tablespoons minced red onion
- 1 jalapeño pepper minced
- 1 tablespoon chopped cilantro
- Juice of 1 lime
- 1 garlic clove peeled and minced
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 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
Make the apple salsa
- 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
- 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.
- 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.
- Remove the skillet from heat and drain any fat or excess oil from the skillet.
- 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.
- Transfer pork back to the skillet and cook until heated through. Adjust seasonings with salt and pepper.
- Serve pork medallions with sauce and a little of the apple salsa spooned onto each medallion.
Recipe Testers’ Reviews
This pork recipe is definitely a keeper. The tenderloin was moist, the honey-bourbon-rosemary sauce deliciou, and the apple salsa was perfect. We really liked all the elements in the sauce. The entire dish was a quick “come-together” recipe and great for a week night meal—add rice and a salad and dinner’s ready.
Talk about flavour, textural interest, and wow factor! The apple salsa is delightful. I used a Granny Smith apple, as I like the texture and tartness. Of course, the pork and apple combination is classic but this recipe adds a bit of a different twist. The recipe requires crystallized (preferably local) honey. Thankfully we have many around here—it will be nice to change honey flavours in the future. I liked forming small medallions; they tasted and looked wonderful. The pork remained tender, and we could practically cut it with a spoon. It’s not very often that I don’t make a change or two in a recipe but this is one of those times changes weren’t necessary. It was just that good. It’s also not time consuming and would make a lovely company treat. The apple salsa with the addition of fresh mint would go nicely with duck or even lamb. I love, love, love this recipe!
Originally published June 09, 2009