Shelly's Recipe

PANKO CRUSTED PORK TENDERLOIN WITH APPLE-BRANDY SAUCE

Category: Roasts/Tenderloins - Pork

8 pieces (3 oz each) pork tenderloin medallions, pounded about 1/4-inch thick
Salt and pepper
Flour for dredging, seasoned with salt and pepper
4 eggs beaten with 2 tbsp water
2 cup panko (Japanese style bread crumbs)
4 tbsp butter
4 ozvegetable oil

Sauce
4 tbsp butter
2 Granny Smith apple, cored and sliced into thin wedges
8 oz brandy
8 oz apple juice concentrate
16 oz heavy cream
Salt and pepper
Fresh chopped parsley

Heat oven to 200 degrees.

Season pork medallions with salt and pepper, dredge in seasoned flour. Shake off excess flour and dip medallions into egg wash. Coat one side of medallions in panko, patting crumbs so they adhere.

Heat large oven-safe skillet over medium heat; add butter and oil and sauté medallions until golden brown on both sides. Transfer to oven and cook about 3-5 minutes until done. Be careful not to overcook.

In another skillet over medium heat melt butter, add apple wedges and sauté until lightly browned.

Remove skillet from heat, add brandy and carefully ignite. Let alcohol burn off. Add concentrated apple juice and cream and simmer several minutes until lightly reduced to sauce consistency. Season with salt, pepper and parsley.

Divide medallions between two plates, top with sauce. Serve with wild rice, mashed russets or sweet potatoes mashed with a touch of brandy.

Serves 4.