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Bacon and Apple Pork Medallions


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    Total Time 25 minutes

    Prep Time 10 minutes

    Difficulty Level 35 minutes


    6 bacon, chopped

    2 1lb pork tenderloins, trimmed

    1 tsp salt, divided

    1 tsp pepper, divided

    ½ cup low-sodium chicken broth

    2 Tbsp apple cider vinegar

    3 apples (such as Honeycrisp), sliced

    1 tsp dried crushed rosemary


    1. Cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp; drain, reserving 2 Tbsp drippings in skillet.

    2. Meanwhile, cut pork into 1½-inch-thick medallions; pound pieces to ½-inch thickness using a meat mallet. Sprinkle pork with ½ tsp each salt and pepper.

    3. Cook pork, in batches, in hot drippings over medium-high heat 2 to 3 minutes per side. Remove from skillet; cover and keep warm.

    4. Add broth and vinegar to hot drippings; bring to a simmer. Add apples, rosemary, and ½ tsp each salt and pepper. Cook 2 to 3 minutes or until apples are crisp-tender.

    5. Serve pork with apples; sprinkle with bacon.

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