Sage Pork Medallions with Roasted Apples, Leeks and Onions Served with Sage Cream Sauce

Name: Sage Pork Medallions with Roasted Apples, Leeks and Onions Served with Sage Cream Sauce
Total time: 2 h
Yield: 4
Cuisine: German
Ingredients: Honey Crisp Apples: 2; Red Onion: 1, large; Leeks: 2; Fresh Sage Leaves: 20; Honey: 2 Tbsp; Apple Cider Vinegar: 4 Tbsp; Olive Oil: 2 Tbsp; Pork Loin: 1.5-2 lbs (.68-.90 kg); Salt: 1/4 cup; Unsalted Butter: 4 Tbsp (56.7gm); Heavy Cream: 1 cup; Chicken Stock: 1/4 cup; Dijon Mustard: 1 Tbsp

Once you prepare your pork medallions in salt brine and sage one time, you will do it for a lifetime!

Cuisine:

German

Ingredients

2 Honey Crisp Apples
Or 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 Pork Slice 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 Leeks Slice 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 Sauce In 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 Medaillons Remove 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.