Hello, lovely readers!
Today, I’ve got a dish that fuses rustic charm with a touch of gourmet elegance—Pan-Seared Pork Medallions with an Apple Cider Reduction paired with Creamy Polenta. This recipe is a cozy spin on flavors that are perfect for any family meal or a delightful dinner party, especially if you’re aiming to impress without too much fuss in the kitchen.
I must confess, pork tenderloin has become a bit of a darling in our household. It’s not only deliciously tender but also incredibly versatile. Plus, it never fails to bring something special to the table. The apple cider reduction gives these medallions a rich, slightly tangy glaze that beautifully contrasts with the savory notes of garlic and thyme. Imagine capturing the essence of autumn on a plate!
Polenta is another gem in this meal. There’s something heartwarming about its creamy texture, which, when paired with the sweet tanginess of the apple cider sauce, creates a comforting balance of flavors. Stir in some Parmesan and mascarpone cheese, and it transforms into an indulgent side that could almost steal the show.
Now, this may sound fancy, but believe me, it’s approachable. You won’t need hours in the kitchen, nor a shopping list that reads like a novel. Just fresh, accessible ingredients and a solid 30 minutes of your time.
I often like to serve this dish in the early evening when the sun starts setting, and the air turns crisp. A touch of warmth wafts through the house, and the rich aromas from the pan evoke a sense of comfort that wraps around us like a cozy blanket.
If you’re looking for something to pair with it, a simple green salad or some sautéed greens would complement the dish beautifully. And if there’s any cider left over, why not pour yourself a glass to sip alongside your meal? There’s something utterly delightful about harmonizing your drink with your dish’s flavors.
Let me know how it turns out for you and if it brings a smile to your dining table as it does to mine. Happy cooking, and enjoy your culinary adventure with this delightful blend of pork, cider, and polenta!
Cheers,
Al
Ingredients
– 500g pork tenderloin, sliced into medallions
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 tablespoon fresh thyme leaves
– 1 tablespoon butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 250ml apple cider
– 120ml chicken broth
– 1 tablespoon Dijon mustard
– 1 teaspoon honey
– 400ml milk
– 100g polenta (cornmeal)
– 50g grated Parmesan cheese
– 2 tablespoons mascarpone cheese
Method
1. Season the pork medallions with salt, pepper, and fresh thyme leaves on both sides.
2. In a large frying pan, heat the olive oil over medium-high heat. Once hot, add the pork medallions and sear for about 3–4 minutes on each side until golden brown. Remove from the pan and set aside.
3. In the same pan, melt the butter over medium heat. Add the onion and garlic, sautéing for 3–4 minutes until softened and fragrant.
4. Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard and honey, bringing the mixture to a simmer. Let it reduce for about 5 minutes until slightly thickened.
5. Return the pork medallions to the pan, spooning the apple cider reduction over them. Cover and let them cook for an additional 5 minutes, ensuring they’re cooked through.
6. Meanwhile, in a separate saucepan, bring the milk to a gentle simmer over medium heat. Gradually whisk in the polenta, stirring continuously for about 10 minutes until thickened and smooth.
7. Remove the polenta from the heat and stir in the Parmesan and mascarpone cheese until well combined and creamy. Season with salt and pepper to taste.
8. To serve, place a generous spoonful of creamy polenta on each plate, topping it with the pork medallions. Drizzle with the apple cider reduction and garnish with additional fresh thyme if desired. Enjoy immediately.
