Pork medallions in sage with caramelized onions and apples
4 servings
40 minutes
Pork medallions in sage with caramelized onions and apples is an elegant dish of French cuisine that combines the tenderness of meat, the aroma of herbs, and the sweetness of fruits. Sage adds a refined spiciness to the meat, while caramelized onions and apples create a harmonious balance of flavors: the slight tartness of the apples smoothly transitions into the sweetness of caramel, enriching the dish with soft notes of clove. This combination makes it ideal for a special dinner or festive table. The origins of this recipe trace back to French gastronomic traditions where meat is often accompanied by fruits to enhance its natural flavor. Medallions infused with vinegar and herb aromas retain their juiciness, while the contrast in textures between tender meat and caramelized vegetables adds depth to the taste experience. The dish pairs wonderfully with light wine and fresh green salads.
1
Cut the meat into 4 medallions. Place in a container and cover with vinegar. Mix and let marinate for 10 minutes, stirring the meat occasionally.
- Pork tenderloin: 500 g
- Cider vinegar: 2 tablespoons
2
Pat the meat dry with a paper towel and sprinkle with sage, salt, and pepper.
- Dried sage: 0.8 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Heat butter and olive oil in a pan over high heat, add the meat and fry without touching for 4 minutes. Carefully flip and fry for another 4 minutes. If necessary, cook for an additional 1-2 minutes. Transfer the meat to a plate and cover with foil.
- Butter: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
4
Place sliced onions in half rings in a pan and sauté over medium heat, stirring, for 5 minutes until light brown. Then add peeled and chopped apples and cloves, and cook for another 5 minutes, stirring, until the apples are soft.
- Onion: 1 head
- Apple: 2 pieces
- Ground cloves: pinch
5
Place the apples with onions on a serving plate, then add the meat on top (you can cut it into pieces). Serve immediately.
