In a large skillet, brown pork medallions in butter and oil over medium-high heat about 5 minutes per side or until centre shows just a little pink. Season and keep warm.
In the same skillet, cook onion and garlic for 2 minutes or until slightly browned.
Add apple juice and apples.
Bring to a boil, lower heat and cook about 8 minutes or until apples have consistency of applesauce. Keep warm.
Before serving, add cream and adjust seasoning.
Pour a little sauce into each plate and top with 3 pork medallions. Serve immediately.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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