If you’re too busy to cook, my pork medallions with tangy apple-cherry sauce, fresh rosemary and thyme deliver the goods in a hurry. —Gloria Bradley, Naperville, IL
- 1 pork tenderloin (1 pound)
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/2 teaspoon celery salt
- 1 tablespoon olive oil
- 1 large apple, sliced
- 2/3 cup unsweetened apple juice
- 3 tablespoons dried tart cherries
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- 1 package (8.8 ounces) ready-to-serve brown rice
- Cut tenderloin crosswise into 12 slices; sprinkle with rosemary, thyme and celery salt. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan.
- In same skillet, combine apple, apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-4 minutes or just until apple is tender.
- Return pork to pan, turning to coat with sauce; cook, covered, 3-4 minutes or until pork is tender. Meanwhile, prepare rice according to package directions; serve with pork mixture. Yield: 4 servings.
Originally published as Apple-Cherry Pork Medallions in Simple & Delicious December/January 2016
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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