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Pork Medallions with Sauteed Apples

 Pork Medallions with Sauteed Apples
When it comes to healthy, easy and flavorful entrees, this dish is tops. The pork doesn't have much fat and it's wonderful with the apple slices and tangy sauce. —Clara Coulston of Washington Court House, Ohio
4 ServingsPrep/Total Time: 30 min.


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


  • Preheat broiler. In a small bowl, mix cornstarch, broth and apple
  • juice. In a nonstick skillet, heat butter over medium-high heat. Add
  • apples, green onions and garlic; cook and stir 2-3 minutes or until
  • apples are crisp-tender. Stir cornstarch mixture and add to pan.
  • Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep
  • warm.
  • Mix thyme, paprika, salt and pepper. Pound pork slices with a meat
  • mallet to 1/2-in. thickness; sprinkle both sides with seasonings.
  • Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on

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Pork Medallions with Sauteed Apples (continued)

Directions (continued)

  • each side or until a thermometer reads 145°. Let stand 5 minutes
  • before serving. Serve with apples. Yield: 4 servings.
Nutritional Facts: 3 ounces cooked pork with 1/2 cup apples equals 251 calories, 10 g fat (4 g saturated fat), 85 mg cholesterol, 335 mg sodium, 15 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer