Cinnamon-apple pork medallions

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PREP TIME

10 min

Makes

4 to 6 servings

* PLUS Cooking time: 10 minutes

Ingredients

  • 2 pork tenderloins , each about 375 g
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 1 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 tbsp vegetable oil
  • 1 cup apple juice
  • 1/3 cup 35% cream
  • 3 green onions , thinly sliced

Instructions

  • Slice pork into 1/2-inch (1-cm) rounds. Place in a medium-size bowl. In a small bowl, stir cinnamon with allspice, salt and nutmeg. Using your hands, rub spices into meat until evenly coated.
  • Heat oil in a large frying pan set over medium-high heat. Add half of meat. Cook until lightly browned, 2 to 3 minutes per side. If meat is browning too quickly, reduce heat to medium. Remove to a plate. Repeat with remaining meat, adding a little more oil, if needed, then remove to same plate. Cover meat loosely with a tent of foil to keep warm.
  • Pour juice into pan. Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavour. Bring to a boil. Boil, stirring often, to reduce juice by about one-third, 2 to 3 minutes. Pour in cream. Boil, stirring occasionally, until slightly thickened, 2 to 3 minutes.
  • Return meat to pan along with any accumulated juices. Reduce heat to low. Simmer, uncovered, turning meat and stirring occasionally, until meat is warmed through, from 1 to 2 minutes. Place meat on individual plates and spoon sauce overtop. Sprinkle with green onions. Serve with mashed potatoes and steamed broccoli or brown rice, baby carrots and green beans. Pour some of sauce overtop rice.

Nutrition (per serving)

  • Calories
  • 230,
  • Protein
  • 27.6 g,
  • Carbohydrates
  • 6.5 g,
  • Fat
  • 9.9 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 447 mg.

A hint of aromatic cinnamon blends well with tart apples, especially when paired with juicy pork. Sounds fancy–it’s the perfect dish to serve when company’s coming–but it’s also simple enough for a quick, casual weeknight dinner.

Lighten up

Reduce the amount of fat in this recipe by substituting 1/3 cup (75 mL) regular sour cream for whipping cream. However, it’s important not to boil sour cream–just whisk it into pan juices at end of cooking to prevent sauce from curdling. Sprinkle with green onions.

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