Ingredients
Makes 6 servings
Step 1
Toss apples in bowl with cider and vinegar. Cut each pork tenderloin crosswise into 6 pieces; place between 2 sheets of plastic wrap. Using meat mallet, pound to 1/3-inch thickness. Sprinkle with salt and pepper.
Step 2
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Lay 6 sage leaves in bottom of skillet. Place 1 pork medallion on each sage leaf, pressing down lightly with back of spatula. Reduce heat to medium; cook until underside of pork is golden, about 3 minutes. Place 1 sage leaf on top of each pork medallion and carefully turn each piece to keep sage in place. Cook until pork is just cooked through, about 2 minutes longer.
Step 3
Carefully transfer pork to plate. Repeat with remaining oil, sage, and pork. Add apple mixture to skillet; cook until liquid is reduced by about half and apples are almost tender, about 5 minutes. Return pork to skillet along with any accumulated juices; cook until heated through, about 2 minutes. Using slotted spoon, transfer pork and apples to serving platter. Add butter to pan juices; stir just until melted. Season sauce with salt and pepper; pour over pork and serve.
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Reviews (8)
Back to TopSo easy & SO delicious! I had to used dried, chopped sage because I couldn't find fresh sage - it worked out perfectly. Doubled the apple/vinegar mixture per other reviews. Served with a simple steamed green veggie & Mini Herbed Pommes Anna (http://www.bonappetit.com/recipe/mini-herbed-pommes-anna) Beautiful & delicious meal.
snellybean
Chicago, IL
1/31/2015
Yumm
youngCookin
11/16/2014
I make this recipe often; I always double the apple/vinegar and I julienne the sage for added flavor throughout.
youngCookin
San Francisco, CA
11/16/2014
Even using just picked from my garden sage, there was no sage flavour. The combination of the apples done this way and the meat were OK but nothing to bother making again. I did not have any sauce left to in which to warm up the meat.
centine
Niagara-on-the-Lake, Ontario
8/11/2014
Perfect quick weeknight dinner. I didn't have apple cider vinegar so I use rice vinegar. My 4 year old daughter eat it all up and my 6 month old son loved the apples smashed up.
Anonymous
New York
10/5/2010
excellent edge to apples with vinegar; quick but tasty
Anonymous
Berkeley CA
11/21/2008
I did not think this recipe was anything special. There was no juice left after the apples sauteed so the "sauce" was all butter.
Anonymous
Frisco, TX
4/8/2008
This is delicious! I used pork cutlets, and otherwise followed the recipe exactly. It's going in the regular recipe rotation.
Anonymous
Grand Rapids, MI
11/5/2007