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Pork Medallions with Sauteed Apples Recipe

Pork Medallions with Sauteed Apples Recipe

Pork and apples are such a good match, and this down-home supper is proof. I really like that the lean cut of meat is tender and juicy, but healthy, too. —Clara Coulson Minney, Washington Court House, Ohio
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings.
  • 3. Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on 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.

Reviews for Pork Medallions with Sauteed Apples

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MY REVIEW
Reviewed Apr. 20, 2015

"Very Good, I added a Tablespoon of brown sugar to the pork seasonings to give it a kick for the carmalization of the pork medallions, great recipe"

MY REVIEW
Reviewed May. 2, 2012

"This is so delicious and it's healthy too. I make it for my family all the time, my kids love the apple slices!"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer