Yield: 4 Servings

Ingredients:

8 each Pork loin medallions, 3 to 3 1/2 ozs. each

1/2 cup Seasoned flour (flour seasoned with salt and pepper)

1 1/2 tblspn. Cooking oil

1 tsp. Butter

1 tsp. Shallots

1/3 tsp. Garlic, minced

4 ozs. Haliya Black Plum Wine (see Chef Larry’s notes)

1 cup Brown sauce or Demi-glace

1/2 cup Cream

1/2 tsp. Parsley, chopped

to taste Salt

to taste Fresh ground black pepper

For the sautéed apple:

1 tsp. Butter

1 1/2 cup Tart green apples, peeled and sliced

1 tsp. Sugar

Pinch Salt

1/2 tsp. Parsley, minced

Method:
Prepare sautéed apples by heating a sauté pan over medium heat. Add butter, sliced apples, sugar and salt. Sauté until apples are tender. Add parsley and reserve keeping warm. Preheat oil in sauté pan over medium heat. Lightly dredge pork medallions with seasoned flour. Add pork medallions to pan. Sauté until done (approximately 4 minutes on each side.) Remove cooked pork medallions and reserve, keeping warm. Drain excess oil from pan. Melt butter in a sauté pan. Add shallots and garlic. Sauté until translucent, do not brown. Pour in Haliya Black Plum wine and bring to a simmer. Reduce liquid by 1/2. Stir in Demi-glace or brown sauce. Lower heat and gently bring to a simmer. Cook sauce over low heat while stirring occasionally. Incorporate cream. Season with salt and pepper. Finish with chopped parsley. Place sautéed apples on a serving platter and shingle cooked pork medallions on top. Pour sauce over and serve.

Chef Larry's Notes:
Haliya is a black plum wine from the Philippines. It is more robust than a traditional plum wine and reminds one of a mild Port. Great for drinking and cooking, it is available at Seafood City markets.