INGREDIENTS:

• 700g pork tenderloin, cut into 1 ½-inch-thick medallions
• ½ teaspoon garlic powder
• 1 ¼ teaspoons salt, divided
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 onion, sliced
• 2 apples, cored and sliced
• 2 tablespoons brown sugar, divided
• 30ml bourbon
• 1 tablespoon sage, cut into thin ribbons

METHOD:

1. Preheat oven to 180°C.
2. Season pork on all sides with garlic powder, 1 teaspoon salt, and pepper.
3. Preheat a skillet over medium heat for 5 minutes. Add olive oil and swirl to coat.
4. Sear pork for 3-4 minutes per side, set aside on a plate, and cover.
5. Add butter and onions in a single layer, and cook for 5-7 minutes.
6. Add apples and cook until soft, about 5 minutes. Be careful not to over stir.
7. Add 1 tablespoon brown sugar and remaining ¼ teaspoon salt; mix until incorporated.
8. Nestle pork loin medallions around the apples in a single layer, and sprinkle with remaining 1 tablespoon brown sugar.
9. Place skillet in the oven and bake until cooked through, about 5-7 minutes.
10. Remove skillet from oven and return to the stovetop over medium-high heat.
11. Carefully add bourbon and ignite with a long-stem lighter. There will be flames.
12. Once the flames have extinguished, sprinkle pork medallions with sage ribbons and serve.