Herbed Pork Medallions with Apple Ale Reduction
1 ½ pounds pork tenderloin, sliced into ½’ thick medallions
1 cup All Purpose Flour
2 Teaspoon Garlic Powder
1 teaspoon paprika
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
2 1/2 cups Apple Ale
½ cup Maple Syrup
¼ cup balsamic vinegar
¼ teaspoon ground cinnamon
6 sprigs fresh Thyme
4 sage leaves, whole
1 bay leaf
¼ tsp Kosher Salt
Fresh Black Pepper
1. Combine flour, garlic, paprika, salt and first listed pepper. Dredge pork medallions in the flour mixture to coat and shake off an excess.
2. Add olive oil to a saute pan and heat over medium high heat until oil begins to shimmer. Add pork medallions to pan and sear on both sides for approximately 3 minutes per side. Remove and keep warm
3. Add apple ale, syrup, vinegar, cinnamon and herbs to the pan. Bring to a boil, reduce to a simmer and allow to reduce to a syrup consistency. Remove thyme sprigs, sage and bay leaves and discard.
4. Arrange medallions on plate and drizzle with reduction to serve.