Pork Medallions with Roasted Nectarines
Lean pork tenderloin cooks quickly when sliced across the grain into neat rounds. Match the inherent sweetness of the meat with juicy late-summer nectarines, which caramelize in the heat of the pan. This recipe would also be delicious with peaches or fresh figs.
- 1 pork tenderloin, about 1 1/2 lb. (750 g), cut crosswise into 4 to 6 medallions
- Salt and freshly ground pepper
- 1 Tbs. olive oil
- 1 cup (8 fl. oz./250 ml) hard apple cider
- 1 fresh rosemary sprig
- 2 tsp. whole-grain mustard
- 2 nectarines or peaches, halved, pitted and cut into wedges, or 6 figs, halved lengthwise
- 1 Tbs. unsalted butter
Preheat an oven to 400°F (200°C).
Season the pork with salt and pepper. In an ovenproof fry pan over medium-high heat, warm the olive oil. Add the pork and cook, turning once, until browned, 4 to 5 minutes. Transfer to a plate.
Add the cider, rosemary and mustard to the pan and bring to a boil, stirring to scrape up any browned bits on the pan bottom. Cook until the liquid is reduced by half, 3 to 4 minutes. Return the pork to the pan, transfer to the oven and cook for 6 minutes. Remove from the oven, turn the pork and add the nectarines. Return to the oven and cook until the pork is tender and registers 145°F (63°C) on an instant-read thermometer, 6 to 8 minutes.
Transfer the pork and nectarines to a platter. Place the pan over medium heat and whisk in the butter to make a sauce. Spoon the sauce over the pork and nectarines and serve immediately. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)