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Source: America's Favorite Food Associations

Pork Loin with Adobo Sauce
A quick meal with a different taste.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 10-15 minutes
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4 -5 ounce pork medallions, cut from boneless loin
freshly ground pepper
2 tablespoons peanut oil
1/2 cup Larry Forgione's Adobo Sauce
1 cup stock
1 Tablespoon salted butter
1 onion, peeled, quarted and thinly sliced
2 tart apple, peeled, quarted and thinly sliced
pinch of salt
1 Tablespoon apple cider vinegar




Preheat oven to 200. Season medallions with salt and pepper. Heat peanut oil in 9 inch sautè pan over medium heat. When hot, add pork and sautè for 3-4 minutes on each side, until meat is lightly browned. Remove from pan and keep in a preheated oven. Pour off oil and add Adobo Sauce. Over high heat, bring sauce to a boil while stirring. Add stock and continue to cook over a high heat for 2-3 minutes (sauce should be thick enough to coat the back of a spoon). Set aside and keep warm. In a second sautè pan, heat butter until it begins to foam and turn a light nutty brown. Add onion along with the apples and sautè until the apples are slightly browned. Season with a pinch of salt. Add the cider vinegar to deglaze. Spoon the apples and onions onto the centers of four plates. Place sautèed pork medallions atop each and spoon over a few tablespoons of the sauce. Serve immediately.




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