Sunday Roast Pork Medallions with Granny Smith "Bramley" Sauce
The Emigrant's Table: Diaspora Feasts and Gatherings
This isn't a four-hour Sunday joint waiting on the sharp, austere bite of Armagh Bramley apples collapsing into a tart fluff. Come Wednesday at 6 p.m., lean pork tenderloin takes a hard pan-sear with thyme and sage until the pork hisses in a hot cast-iron pan, while accessible American Granny Smiths are mashed with a wooden fork and a thick slab of butter. Scrape the skillet clean and eat.
Ingredients
- pork tenderloin1 1/2 lb
- sea salt1 tsp
- black pepper1/2 tsp
- olive oil1 tbsp
- Irish butter2 tbsp
- fresh thyme3 sprigs
- fresh sage1 tbsp
- garlic1 clove
- Granny Smith apples3 large
- water2 tbsp
- superfine sugar1 tbsp
- lemon juice1 tsp
- dry Irish cider1/4 cup
Method
- 01
Place the apples, water, lemon juice, and sugar into a heavy-bottomed saucepan over the lowest possible heat.
Cover with a tight-fitting lid and cook for 15 to 20 minutes until the apples are very soft. The lemon juice mimics the intense malic acid punch of a true Irish Bramley apple.
- 02
Remove the lid and vigorously beat the soft apples with a potato masher until they collapse into a thick puree.
Granny Smiths have high dry matter and resist breaking down naturally, so beating them forces that authentic Irish "fluff" texture. Stir in one tablespoon of the Irish butter and a tiny pinch of salt, taste for tartness, and cover to keep warm.
- 03
Pat the pork medallions completely dry with paper towels and season generously with sea salt and black pepper.
Moisture is the absolute enemy of a proper crust; ensuring they are bone-dry guarantees a deep, roast-like sear in the pan.
- 04
Heat the olive oil in a heavy cast-iron skillet over medium-high heat until shimmering, then add the pork.
Do not overcrowd the pan. Drop in the remaining tablespoon of butter, the thyme sprigs, crushed garlic, and sage. As the butter foams, it will infuse the meat with the exact herbaceous aromas of a traditional Sunday roasting tin.
- 05
Cook undisturbed for three minutes per side until a dark, caramelized crust forms, then transfer to a plate to rest.
The internal temperature should reach 145°F, leaving a perfectly safe, juicy blush of pink in the center. Let the meat rest for three to five minutes so the juices redistribute.
- 06
Pour the cider into the hot skillet, scrape up the browned savory bits, and reduce for one minute.
Pour this quick pan juice directly over the resting pork medallions, and serve immediately alongside an unapologetic dollop of the warm apple sauce.
Notes
To complete the authentic Irish Sunday experience, serve alongside traditional colcannon or simple buttery roasted root vegetables.
Chicken stock can be easily substituted if you do not have dry Irish cider on hand for the pan deglaze.
From Cook Irish-American Food.