Medallions of Pork Loin with a Cider Bourbon Sauce
(From the Culinary Institute of America)
2 1/2 lbs pork loin
2 cups cider bourbon sauce

Cut pork loin into 1/4 inch thick slices and slightly pound. Dry saute (hot pan, no oil) meat until cooked and set aside on a warm platter. Deglaze the pan with the cider bourbon sauce.