Bill's Pork Medallions with Dijon-Bourbon Sauce-annrms

[wilderness]

Bill's Pork Medallions with Dijon-Bourbon Sauce-annrms

1/4 cup chicken broth

1/4 cup bourbon
1/4 cup Apple cider
2 tablespoons whole grain Dijon
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
Dried sage or thyme, salt & pepper to season sauce, to taste.
In a medium bowl whisk all together and set aside.
Pat the pork dry. Melt 1 tablespoon butter & 1 tablespoon oil in skillet. Season medallions with salt & pepper on both sides. Add to skillet, in batches, if necessary. Sear about 4 minutes, flip, and sear other sides 3-4 minutes. Pull at desired temperature. (Bill pulls them at 140° and the temp rises at they rest while he makes the sauce.
To drippings add the sauce ingredients. Bring to a boil and reduce slightly. Add sage or thyme, salt and pepper to taste.