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Pork Medallions with Sauteed Apples

1 pork tenderloin (1 pound), cut into 1-inch slices
3/4 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced green onions
1 garlic clove, minced
1 tablespoon butter
2 medium apples, cut into wedges
2 teaspoons cornstarch
2/3 cup reduced-sodium chicken broth
1/4 cup unsweetened apple juice

Flatten pork to 1/2-in. thickness. Combine the thyme, paprika, salt

Printed from tasteofhome.com Oct 7, 2008

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Pork Medallions with Sauteed Apples cont.

and pepper; sprinkle over both sides of pork. Place on a broiler pan.
Broil 3-4 in. from the heat for 3-4 minutes on each side or until
juices run clear; keep warm. In a nonstick skillet, saute onions
and garlic in butter until tender. Add apples; cook and stir for 2
minutes or until crisp-tender. Combine the cornstarch, broth and
apple juice until smooth; stir into apple mixture. Bring to a boil;
cook and stir for 1-2 minutes or until thickened. Serve with pork.

Yield: 4 servings.