Ingredients:
2 tablespoons olive oil
2 pork tenderloins, about 1 1/2 lbs
salt and pepper
1 granny smith apples, cored and cut into 12 slices
12 pitted gaeta olives
1/4 cup vodka
1 cup meat stock
2 teaspoons heavy cream
1 sprig thyme
Directions:
Add oil to skillet.
Season tenderloins with salt and pepper; brown on all sides.
Remove and let the meat rest for 10 minutes.
Reduce heat, add apple and olives and cook until caramelized, 2-3 minutes.
Cut pork into 2 inch medallions, add back to pan; brown about 2 minutes per side.
Add vodka and stock, cook over high heat for 2 more minutes.
Add cream.
Cook a few minutes more until sauce thickens.
To serve add medallions and apples to plate, top with sauce, garnish with thyme sprigs.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.