Fruited Sauteed Medallions of Pork

Ingredients

• 2 1/4 lbs. pork loin, trimmed
• 2 golden delicious apples, large dice
• 2 red pears, large dice
• 2 cups white wine, Sauvignon Blanc
• 1/4 cup dried cherries
• 1/2 cup dried apricot
• 2 cups chicken stock, hot
• 2 cups pork jus
• 2 tablespoons brandy, apple flavored

Method

• Cut the pork into 1 ounce medallions (one portion is 3 medallions)
• Poach the apples and pears in the white wine until tender. Cool in the liquid.
• Reconstitute the dried fruits in the stock. Strain and reserve the stock.
• Reduce the brandy by 1/2.
• To serve, dry saute the pork in a nonstick pan. Remove from the pan and keep warm.
• Deglaze the pan with a small amount of the reserved chicken stock. Add the fruits and heat well. Add the pork jus and reduced brandy..
• Return the pork to the saute pan to coat lightly with the sauce.

Notes

• SERVINGS: 10