White Wine Cream Sauce- Chicken Stock, Yellow Onion, Heavy Cream, Garlic, Butter, Parmesan Cheese, White Wine, Fresh Thyme, Salt

Bundle Contains: Dairy

INSTRUCTIONS

Pork Tenderloin Medallions:
STEP 1  Prepare the vegetables. Discard the ends and papery outer layers from onions, then slice into 1/2-inch thick strips. Peel the apples (optional), then discard the stem and core. Slice the apples into thick wedges, about 1-inch thick. Leave rosemary sprig whole. Mince garlic, if using. Set aside.
STEP 2  Prepare the pork medallions. Use a pairing knife to trim away any excess fat and silver skin from the pork tenderloin. Slice the pork into approximate 1-inch thick medallions. Pat both sides of the medallions dry with paper towels, then season with salt and pepper. If you prefer to roast the whole tenderloin, see alternatively cooking instructions below. 
STEP 3  Heat a large sauté pan over medium-high heat. Add 1 tbsp. butter and/or oil to melt. Working in batches, add the medallions in a single layer and brown each side until golden and caramelized, about 2 minutes per side. At this point the pork will be partially cooked through. Transfer to a clean plate and repeat with next batch, if necessary.
STEP 4  In the same pan used to brown the pork, reduce the heat to medium and add 1 tbsp. of butter and/or oil. Add the sliced onions, apples and 1 whole sprig of rosemary (and minced garlic, if using). Season lightly with salt and pepper. Sauté for about 5 minutes until onions are just translucent and apples are lightly browned. Add the white wine cream sauce and use a wooden spoon to stir and scrape the bottom of the pan to release the flavorful caramelization that will have developed.
STEP 5  Reduce heat to medium-low and simmer the sauce, stirring occasionally, until reduced by about a third. Then, add the pork medallions and any collected juices. Continue simmering for about 3-4 more minutes or until the pork is cooked through (145°F) and the sauce is thickened into a velvety, shiny texture.
STEP 6  Remove from heat and season with salt and pepper to taste. Remove the sprig of rosemary before serving. Garnish platter with remaining fresh rosemary sprigs, if desired.

Whole Roasted Tenderloin:
STEP 1  Preheat oven to 400°F. Meanwhile, trim away any excess fat and silver skin from the pork tenderloin. Pat the whole tenderloin dry with paper towels and season all sides with salt and pepper.
STEP 2  Heat 1 tbsp. butter and/or oil in a large oven-safe skillet or saute pan. Brown the pork evenly on all sides, then transfer to the preheated oven. Roast for 15-20 minutes or until the internal temperature reads 145°F. Transfer the tenderloin to a clean plate and tent loosely with foil.
STEP 3  As the tenderloin is roasting, prepare the vegetables. Discard the ends and papery outer layers from onions, then slice into 1/2-inch thick strips. Peel the apples (optional), then discard the stem and core. Slice the apples into thick wedges, about 1-inch thick. Leave rosemary sprig whole. Mince garlic, if using. Set aside.
STEP 4  Once you transfer the cooked pork tenderloin to a clean plate, heat the same skillet over medium with add 1 tbsp. of butter and/or oil. Add the sliced onions, apples and 1 whole sprig of rosemary (and minced garlic, if using). Season lightly with salt and pepper. Sauté for about 5 minutes until onions are just translucent and apples are lightly browned. Add the white wine cream sauce and any collected juices from the resting tenderloin. Use a wooden spoon to stir and scrape the bottom of the pan to release the flavorful caramelization that will have developed.
STEP 5  Reduce heat to medium-low and simmer the sauce, stirring occasionally, until reduced by about half and the sauce is thickened into a velvety, shiny texture.
STEP 6  Remove the sprig of rosemary and season with salt and pepper to taste. Slice the pork tenderloin into medallions, 1/2 inch thick or larger. Pour the sauce over the slice tenderloin or serve on the side.

*Wash and dry vegetables thoroughly before preparing.

Thaw the pork and white wine cream sauce in the refrigerator 24-48 hours prior to cooking.