A Daily Dinner and a Giveaway: Sage-Seared Pork Cutlets with Apples
Read to the bottom of this post to find out about a very special giveaway from our friends at FreshDirect.
With fall in full swing, our meals have certainly changed with the seasons. When I asked Ryan what he wanted for dinner this week, his usual summertime repertoire of tomatoes, corn, and seafood was replaced with, well, pork, apples, and potatoes.
The first apples are appearing at the greenmarket now and what better pairing than a tender, juicy pork cutlet? In this recipe, pork tenderloin (the cut I prefer) is pounded into thin cutlets, which cook quickly and have a lot of flavor.
The cutlets sear in a pan with fresh sage leaves—another reminder of fall’s presence. The entire combination of fresh apples, pungent sage, and cooking pork will make your house smell like Thanksgiving. (It might also make your dog start to beg, as it did ours!)
Sage-Seared Pork Cutlets with Apples
Adapted from Bon Appétit
2 medium Fuji apples, cored, quartered, cut into 1/8-in. matchstick-size strips
1 c. apple cider
2 tbsp. apple cider vinegar
1 1-lb. pork tenderloin
2 tbsp. canola oil, divided
12 whole fresh sage leaves, divided
1/4 cup (1/2 stick) butter
1. Toss apples in bowl with cider and vinegar. Cut pork tenderloin crosswise into 6 pieces; place between 2 sheets of plastic wrap. Using meat mallet, pound to 1/3-in. thickness. Sprinkle with salt and pepper.
2. Heat 2 tbsp. oil in heavy large skillet over medium-high heat. Lay 6 sage leaves in bottom of skillet. Place 1 pork medallion on each sage leaf, pressing down lightly with back of spatula. Reduce heat to medium; cook until underside of pork is golden, about 3 minutes. Place 1 sage leaf on top of each pork medallion and carefully turn each piece to keep sage in place. Cook until pork is just cooked through, about 2 minutes longer.
3. Carefully transfer pork to plate. Add apple mixture to skillet; cook until liquid is reduced by about half and apples are almost tender, about 5 minutes. Return pork to skillet along with any accumulated juices; cook until heated through, about 2 minutes. Using slotted spoon, transfer pork and apples to serving platter. Add butter to pan juices; stir just until melted. Season sauce with salt and pepper; pour over pork and serve.
Now that it’s cooler, it’s much more bearable to turn on the stove, but that still doesn’t mean that I like to spend a ton of time on these weeknight dinners. That’s why dishes like this one are perfect—they require just one pot (which makes for easy clean-up) but still feel like a complete meal.
If you made it this far, you’re probably ready to get to the giveaway part of this post!
As I said, one of our favorite companies, FreshDirect, has generously given us tickets to the Blue Moon Burger Bash presented by Pat LaFrieda Meats at the New York City Wine & Food Festival. The event will be hosted by Rachel Ray and is understandably completely sold out, but the lucky winner will get to attend with me on Friday, October 12. We’re huge fans of Pat LaFrieda (see here!) so I can guarantee you that it’s going to be an evening full of tasty burgers and delicious beer.
Want to win? All you have to do is leave a comment here telling us why you want to attend and a winner will be chosen at random on October 4. The winner must be available in New York City on the evening of October 12. Good luck!
P.S. If you’re feeling especially lucky, take a look at FreshDirect’s Facebook page—they’re giving away a $100 gift card every week to in celebration of their 10th birthday!