11Pork Medallions with Apple, Shallot & Crispy Sage

Pork Medallions with Apple, Shallot & Crispy Sage

Serving Size: 4
Cook Time: 35 minutes
Measurements: Imperial (US)

The crisp flavors of pear, apple, and peach found in our Riesling make it a perfect companion for fall-inspired meals. This quick and easy recipe brings together savory pork, fragrant sage, caramelized shallots, and sweet Honeycrisp apples for a comforting dish that celebrates the flavors of the season.

Ready in 30 minutes or less, it’s ideal for busy weeknights or casual gatherings around the table. Pair with a glass of our award-winning Riesling and savor the best of autumn.

Ingredients:

  • 2 pork tenderloins (about 2lbs)
  • 1 cup sliced shallot
  • 2 Honey Crisp Apples (peeled, cored and slice each apple into quarters, then each quarter into 4 slices for a total of 16 slices per apple)
  • 12 sage leaves
  • 1 cup Riesling – divided use
  • 3 tbsps butter – divided use
  • Olive oil
  • Kosher salt
  • Fresh ground pepper

Directions:

Trim any remaining fat or silverskin from the pork tenderloins. Cut into 1 1/2 inch thick medallions and press with the palm of your hand to flatten slightly. Dry off pork medallions with a paper towel and season with salt and pepper on both sides. Set aside.

Add 2 tbs butter and 2 tbs olive oil to a large saute pan over medium heat. Once the oil and butter are shimmering, add the sage leaves and stir fry for 2-3 minutes until the leaves are just turning light brown but are still mostly green. Remove the sage leaves with a slotted spoon and place them on a paper towel to drain. Set aside.

Add the pork medallions to the pan and sear on each side for 3-4 minutes over medium-high heat without moving until the pork is nicely browned. Flip and repeat on the other side. When the pork is browned on both sides, transfer it to a plate and cover with foil.

Add the shallots and apple slices to the pan. Add 1/4 cup Riesling, scaping up any brown bits with a wooden spoon.  Saute for 6-8 minutes until the shallot are caramelized and the apples have browned and softened. Add the remaining 3/4 cup Riesling. Allow the wine to cook for 2-3 minutes until the liquid has reduced slightly. Turn off the heat and swirl in 1 tbs of butter. Add the pork medallions and any pork juices back to the pan and stir until just warmed through – about 1 minute. Taste the sauce and add salt and fresh ground pepper to taste.

Serve the pork family style on a platter and top with the apples, shallots and sauce. Garnish with the crispy sage leaves.

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