Thursday, October 24, 2013

Pork Tenderloin Medallions or Center Cut Pork Chops with Cider Caramel

I picked up some good looking center cut pork chops and am going to make this cider caramel sauce to put on top of them.  You can fix the pork any way you wish, but I’m just going to fry them in a little olive oil in may cast iron skillet.  I could do the same thing with a pork tenderloin roast I have in the freezer by cutting medallions and pouring the sauce over them.  This is a great fall recipe.

The cider caramel takes about a half hour to cook, so plan accordingly. This dish has amazing flavor because of the concentrated flavors.

Sliced pork tenderloins or 3 to 4 center cut pork chops
4 cups apple cider
2 teaspoons vanilla
½ cup dark brown sugar
¼ cup salted butter
1 tps. thyme
Kosher salt

Pour the cider in a heavy skillet along with the vanilla. Boil until reduced by half (about 2 cups.) This will take 15 to 20 minutes. Add the sugar, thyme, and butter and cook until  reduced to one and one half cups (another 15 minutes.) Stir frequently with a wire whisk.

Serve the cider caramel over the chops or pork tenderloin medallions. Salt and pepper to taste. 

Fry, bake or grill the pork according to your preference.  For time sake, I'm just frying mine.  Now, what to serve them with?  Something fall like baked acorn squash with a little butter and brown sugar.

Have a great Thursday. I’m going to watch my grandson play football today so know it will be a good day.  Be happy and may God bless you and yours.  

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