| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 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
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 843 |
| Total Fat | 45 g |
| Saturated Fat | 17 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 12 g |
| Sugar | 26 g |
| Protein | 45 g |
| Cholesterol | 143 mg |
| Sodium | 284 mg |
Reviews
This dish is quick and easy to prepare, delicious blend of ingredients and guest worthy, as well. I served this with fresh haricot vert tossed with crisp crumbled bacon and a nicely chilled glass of Bogle Chardonnay.
PS “funcooker” the recipe calls for pork “medallions”, fork tender no brining needed. As for the goat cheese, I cut into little rounds with my cheese slicer, makes for a nice presentation.
The flavors melt together for a wonderful fall meal. While brining the pork chops would have made them more moist, it would have added time to the preparation. So in that respect, you get what you put it. I had a difficult time “crumbling” my goat cheese log and it ended up being more of a spread, which only mattered for presentation purposes. Ultimately, very delicious flavors and the results are appropriate for the required time and effort.
This recipe is a blend of wonderful rich and savory flavors. I highly recomend it. I subsituted veal broth for chicken which worked fine. Fast and easy its very rewarding for little work!