Pork Tenderloin Medallion Apple Saute

Serving Size: 4

Ingredients:

1 pork tenderloin

2 large Apples, sour and crisp

1 shallot

1/2 teaspoon Sarawak pepper

1/2 teaspoon cumin seed

3 sprigs fresh rosemary

3 tablespoons apple cider vinegar

2 tablespoons Chardonnay vinegar

1/4 teaspoon salt

3 tablespoons olive oil

1 tablespoon butter

Directions:

Grind salt, pepper, cumin, and needles from 2 sprigs rosemary in mortar until fine. Slice the pork into 1/2 inch thick medallions (12) and chop the shallot coarsely. Peel, core and slice apples (12 slices/apple) - toss with apple cider vinegar. Rub medallions with spice mix. Heat 3 TBS olive oil and 1 TBS butter in heavy skillet (do not use non-stick) over medium high flame. Sauté medallions until nicely brown - about 2 minutes a side - remove to warm plate. Add shallots and stir for 1 minute. Add chardonnay vinegar to deglaze - reduce to medium low flame. Add apples and stir for 2 to 3 minutes. Return pork to the pan - toss - cover for another minute. Plate medallions surrounded by apples. Garnish with remaining rosemary sprig

Serve with mashed potatoes and brussel sprouts.