Pork Medallions with Roasted Apple Grille Cream Sauce

Ingredients

• 1 1/4 lb. pork tenderloin
• 1 Tbsp. oil
• 3 Tbsp. Butter, softened
• 1 Tbsp. Flour
• 3/4 cup chicken broth
• 3/4 cup light or heavy cream
• 1/2 cup Stonewall Kitchen Roasted Apple Grille Sauce
• 1 Tsp. Salt
• Pepper to taste
• (Caramelized apples, sautéed mushrooms, or 1-2 Tbsp. brandy added to sauce optional)

Directions

1. Cut pork into 1” thick medallions. Place between plastic wrap and pound to 1/4 inch thickness.
2. Heat 1 Tbsp. butter and oil in a sauté pan over medium heat. Add pork medallions and season with salt and pepper. Sauté until just cooked through, about 3 minutes per-side. Transfer to a plate and cover loosely with foil. Drain fat from pan.
3. To make sauce, add a few tablespoons of the chicken broth to the sauté pan to deglaze the pan.
4. Combine the remaining 2 Tbsp. of butter and flour in a small dish. Add this mixture to the sauté pan. Over medium heat, melt butter until it bubbles, about 1 minute.
5. Slowly add the chicken broth and simmer until slightly thickened.
6. Stir in the cream and 1/2 cup Stonewall Kitchen Roasted Apple Grille Sauce. Add Salt and pepper to taste. Continue to heat until sauce is slightly thickened.
7. Serve sauce over plated pork medallions.