Serves 6

2 oz Oil

2 ½ pounds Pork tenderloin, trimmed, sliced into medallions

1 ½ cups Cornflakes, pulse ground in a food processor

1 ½ teaspoon Kosher salt

¼ teaspoon White pepper

2 tablespoons Maple syrup (real)

1 tablespoon Dijon mustard

2 oz Oil

½ cup Yellow onion, medium dice

1 cup Apples, peeled, sliced and reserved in lemon water if needed

2 tablespoons Unsalted butter

1/8 teaspoon Cinnamon

2 cups Apple cider

1. Gather and pre-prep all items such as clean and slice pork tenderloin, grind corn flakes and slice apples.
2. Place butter and onions into a non-reactive sauce pot and cook on medium heat until soft, add apple cider and reduce by half.
3. Heat a heavy gauge skillet on medium until hot, season pork on both sides with salt and pepper then add oil to pan.
4. When pan is hot add medallions one by one so to not overload pan.
5. When brown flip over and cook the other side until brown as well. Do not cook all of the way through and pull medallions out and place on a platter. Turn off pan.
6. Mix mustard and maple syrup and smear a light amount on to the pork medallions.
7. Add apples and cinnamon to sauce pan and taste, adjust seasoning if needed.
8. Now dip pork into the corn flakes and cover both sides.
9. Turn pan back on and add oil to the pan and brown both sides of the pork to crisp and cooked through.
10. Serve with apple cider sauce and favorite sides.