Cinnamon-apple pork medallions

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.