Ingredients Jump to Instructions ↓

  1. 12 (4-ounce) pork loin medallions 1 cup all-purpose flour seasoned with salt and freshly ground black pepper 1/4 cup canola oil 8 Granny Smith apples, peeled, cored and sliced 1/4 cup raisins 1 cup veal stock 2 teaspoons ground cinnamon 1/4 cup butter 1 (5-ounce) log goat cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Coat the pork medallions with flour mixture, shaking off excess. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes. Remove to a warm place and let rest. Pour off most of the oil from skillet, leaving only a coating. Add the apples and raisins and saute for 3 to 4 minutes. Add the veal stock and cinnamon . Swirl butter into the apple mixture to make a sweet and savory apple compote. Spoon some apple compote into the center of each of 6 plates. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve.


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