Ingredients
-
2 Honey Crisp ApplesOr other apple variety - this one is sweet and keeps its crunchiness
-
1, large Red Onion
-
2 Leeks
-
20 Fresh Sage Leaves
-
2 Tbsp Honey
-
4 Tbsp Apple Cider Vinegar
-
2 Tbsp Olive Oil
-
1.5-2 lbs (.68-.90 kg) Pork Loin
-
1/4 cup Salt
-
4 Tbsp (56.7gm) Unsalted Butter
-
1 cup Heavy Cream
-
1/4 cup Chicken Stock
-
1 Tbsp Dijon Mustard
Directions
Steps
|
1
Done
|
Preheat the oven to 400°F (204°C). |
|
2
Done
|
Make the Brine for the PorkSlice the pork loin into pieces about 1.5 inches thick (3.81cm). In a bowl, add cold or room temperature water, the 1/4 salt and 4 sage leaves. Let marinate. Set aside. (Tip: you can let the pork marinate overnight in the refrigerator for the juiciest results). |
|
3
Done
|
Make the Roasted Apples, Onions and LeeksSlice the leeks, apples (with or without skin), and onion. Toss in the oil, honey, apple vinegar, and 6 sage leaves. Season with salt and pepper. Arrange on a baking sheet , pan or ovenproof casserole dish. Bake for 30 minutes. Stir occasionally. |
|
4
Done
|
Make the Sage Cream SauceIn a sauce pan, melt the butter with the remaining sage leaves on medium heat. Add the chicken stock and mustard and whisk. Put on low heat and let simmer. (you will add the cream last! First, let's make the pork medallions). |
|
5
Done
|
Cook the Pork MedaillonsRemove the Pork from the brine. Pat dry - this is very important! You don't want any pieces of meat to be wet when you put it in the pan. It won't sear properly and will become rubbery. Put your pan or cast iron skillet (I prefer cast iron for best searing in general) on medium high heat. Depending on your cookware, you may need to add a Tbsp of oil. Make sure the pan is nice and hot, then add the pork medallions and cook about 2 min. on each side. Meat thermometer reading should be 145° F (62°C). Let rest for 3-5 minutes before serving. |
|
6
Done
|
While the medallions are resting, turn the heat on the sauce up to medium and give it a good whisk. Slowly add the cream while whisking. Season with salt and pepper. You can use a strainer to remove the sage leaves if desired. Serve immediately with the pork medallions and roasted apples, leeks and onions. |
