Pork Medallions with Apple and Calvados Sauce

An impressive recipe that is actually quite inexpensive. Calvados is a brandy obtained from apples (it's a distilled cider, so to speak), so if you can't find it, you can use cognac or brandy, or even cider.

INGREDIENTS (Serves 4):

For the Pork Medallions:

• 8 pork medallions (loin or pork tenderloin cut into thick slices), approximately 1.76 lb (800 grams) of meat
• Salt and pepper to taste
• 2 tablespoons extra virgin olive oil

For the Apple and Calvados Sauce:

• 2 apples, sliced into wedges (can be peeled or unpeeled, as desired)
• 1/4 cup brown sugar
• 1/2 cup chicken broth
• 1/4 cup Calvados*
• 1 tablespoon butter
• Salt and pepper to taste

* As mentioned earlier, any type of liquor or even cider will work with this recipe.

For garnish:

• Fresh rosemary
• Colorful peppercorns

Season the pork medallions with salt and pepper to taste. They should be somewhat thick, so request them this way from the butcher or cut them directly from a piece of loin or tenderloin.

Heat the olive oil in a large grill pan over medium-high heat.

Brown the medallions on both sides, making sure to cook them evenly. To create a crosshatch pattern, sear one side first and then rotate the medallion 90 degrees to create a diamond shape (this is purely for presentation, the flavor remains the same). Remove them from the pan and set aside.

Now let's prepare the sauce.

Pour the pan juices from the grill pan into a regular, flat-bottomed skillet. Add the butter and apple wedges. Cook the apples until golden and caramelized.

Add the brown sugar and mix until completely dissolved.

Carefully pour the Calvados into the skillet (be cautious, as the alcohol can momentarily ignite). Let the alcohol evaporate for a few minutes.

Add the chicken broth and cook over low heat until the mixture reduces and slightly thickens.

Taste the sauce and adjust the seasoning with salt and pepper as needed.

Return the pork medallions to the skillet, covering them with the apple and Calvados sauce.

Simmer for a few minutes, allowing the medallions to absorb the flavors of the sauce.

Serve the pork medallions on individual plates, topped with the apple and Calvados sauce, and garnished with apple slices, fresh rosemary, and peppercorns.

A magnificent dish with a stunning presentation.