Busters Recipes

Pork Medallions with Apple-Thyme Sauce
  
  2 pounds boneless pork loin
1 cup dry white wine or vermouth
2 tablespoons vegetable oil
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
grated zest of one lemon, divided use
1 teaspoon freshly ground black pepper
  
  Apple-Thyme Sauce:
2/3 cup sugar
2 sprigs fresh thyme or one teaspoon dried thyme
16 whole black peppercorns
6 tablespoons cider vinegar
4 medium-sized firm, tart apples, peeled, cored, and quartered
2 tablespoons butter, divided use
1 tablespoons vegetable oil
1/3 cup dry white wine
salt and freshly ground black pepper to taste
4 sprigs fresh thyme, for garnish (optional)
  
  Trim any excess fat and gristle from pork loin. Cut into 4 medallions about 1 inch thick.
In a large heavy-duty freezer ziptop bag, combine white wine or vermouth, vegetable oil, thyme, half of the lemon zest, and black pepper.
Squish to combine. Add pork loin medallions to the marinade in the bag, squeeze out the air, and seal. Turn bag to distribute the marinade evenly around the pork. Refrigerate for at least 2 hours or up to 8 hours. Remove pork from refrigerator and let rest at room temperature in the marinade for 1 hour before cooking.
Dissolve the sugar in the water over low heat in a medium saucepan. Add thyme, peppercorns, remaining lemon zest, and vinegar. Stir and simmer uncovered over low heat for about 10 minutes. Add apples and simmer another 10 minutes until apples are soft, but not mushy. Using a slotted spoon, remove apples to a food processor. (Save the liquid.) Pulse apples until smooth.
Boil reserved apple cooking liquid until reduced to 1 cup. Strain liquid, discarding solids, and add the liquid syrup to the apple puree. Set aside.
Remove pork medallions from marinade, discard marinade, and pat pork dry with paper towels. Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon of butter and the oil to the hot pan, swirling to combine. Add pork medallions and cook about 4 minutes on each side. Do not overcrowd the pan (if necessary, cook in batches) and do not overcook. Remove pork medallions to a platter and cover with foil to keep warm.
Deglaze pan with 1/3 cup white wine, scraping up browned bits. Cook to reduce the liquid to about 2 tablespoons, lower heat, and add apple puree. Heat about 1 minute until warmed through. Return pork medallions to the pan along with any accumulated juices from the platter. Heat about 2 minutes. Remove pork medallions to serving dishes. Quickly swirl remaining tablespoon of butter into the apple pan gravy.
To serve, spoon apple thyme pan gravy over pork medallions and garnish with thyme sprig. Serves 4.

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