Updated Nov 24, 2014Chatelaine
- Slice pork into 1-in. medallions. Stir salt with thyme and 1/4 tsp pepper in a large bowl. Add pork and toss until evenly coated.
- Melt butter in a wide non-stick frying pan over medium-high. Add pork and sauté until golden and cooked through, about 3 to 5 min per side. Remove to a plate. You will have to do this in 2 batches.
- Add shallot to pan, then cider and sherry. Bring to a boil and continue boiling until sauce is reduced by half, about 10 min. Return meat and any juices to pan during the last min of reduction. Cook until pork is warmed through. Serve over white-bean purée.