Apple-Cherry Pork Medallions

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Publisher Photo

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

Prep/Total Time: 30 min.

4 servings

Prep/Total Time: 30 min.

4 servings

  • 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

3 ounces cooked pork with 1/3 cup rice and 1/4 cup apple mixture: 349 calories, 9g fat (2g saturated fat), 64mg cholesterol, 179mg sodium, 37g carbohydrate (16g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

  1. 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.
  2. 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.
  3. 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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