Cut tenderloins into medallions. Flatten slightly by hand. Season with salt and pepper. Heat oil in a skillet, on medium heat. Add medallions and brown on both sides. Remove to a platter. Heat butter, on medium. When melted, add onions and saute for 3-4 minutes, until softened. Then add garlic and saute for 1 minute, until translucent. Add apple slices and turn just until well coated. Return medallions to skillet, sprinkle with sage and thyme. Then add Campana’s Goohs Glaze and wine. Bring to a boil, reduce heat, and simmer for 5 minutes, turn, and simmer another 5 minutes or so, until tender. Remove pork and apples to plates. Raise heat to high, and reduce cooking liquid to a light syrupy consistency, stirring with a slotted spoon. Pour over medallions and season with salt and pepper. Serve hot.
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Campana Spaghetti Sauce
Using our top-selling Spaghetti Sauce as a base ingredient for all our sauces.
