Pork Medallions with Sautéed Apples

 

1
1 pound pork tenderloin, cut on diagonal into 1/2 inch slices
3/4
cup fresh breadcrumbs
3/4
cup grated Parmesan cheese
1/4
cup all-purpose flour
1
egg, beaten with 1 tablespoon water
5
tablespoons butter
2
large red or Golden Delicious apples, peeled, cored, and sliced
4
shallots, chopped
Salt and pepper
1/4
cup canned chicken broth
 

 

Flatten pork slices with meat mallet to thickness of 1/8-inch.  Combine bread crumbs and Parmesan cheese.  Pat pork dry.  Dredge in flour, shaking off excess.  Dip into egg mixture.  Coat with breadcrumb mixture.  Melt 4 tablespoons butter in heavy large skillet over medium heat.  Add pork (in batches, if necessary) and cook until light brown, about 3 minutes per side.  Transfer to serving platter and keep warm.

 

Melt remaining 1 tablespoon butter in same skillet over medium heat.  Add apples and shallots and sauté until soft, about 5 minutes.  Season with salt and pepper.  Add broth and simmer until syrupy, about 5 minutes.  Surround pork, with apples and shallots. 

 

Serves 4.