Pork Medallions with Apples, Cherries and Horseradish Sauce
- Yield: 4 servings
The local ingredients—pork, apples and horseradish—grown in the St. Clair County, Illinois, area are showcased in this easy recipe that you can enjoy all year round.
- 1pound pork tenderloin
- 2teaspoons black pepper, coarsely ground
- 1teaspoon dried sage leaves, crushed
- 1teaspoon dried thyme leaves
- 2teaspoons fresh grated ginger
- 2tablespoons canola oil
- 1medium onion, chopped
- 1large Granny Smith apple, cored, cut into 1/4-inch slices
- 1/2cup apple cider
- 1/2cup dried cherries
- 2tablespoons fresh grated horseradish
- Mix together pepper, sage and thyme. Coat both sides of the medallions with the spice mixture.
- Heat oil in large skillet over medium heat.
- Sauté pork on both sides until evenly browned, about 8 to 10 minutes. Remove pork from skillet and set aside. Cover loosely with aluminum foil to keep warm.
- Add onions and sliced apples to skillet. Sauté 3 minutes. Add apple cider, dried cherries and horseradish. Return pork medallions to skillet. Cover and simmer for 5 minutes.
Recipe by Lana Shepek, Illinois. Reprinted with permission from the American Dietetic Association’s Cooking Healthy Across America (Wiley, 2004).
Nutritional Info *per serving
- Calories 300
- Fat 11g
- Saturated Fat 2g
- Cholesterol 75mg
- Sodium 65mg
- Carbohydrate 23g
- Fiber 3g
- Protein 25g