Pork Medallions with Apples, Cherries and Horseradish Sauce

  • Yield 4 servings

Pork, apples and cherries combine in this perfect meal for a fall evening.

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.


1 pound pork tenderloin
2 teaspoons black pepper, coarsely ground
1 teaspoon dried sage leaves, crushed
1 teaspoon dried thyme leaves
2 teaspoons fresh grated ginger
2 tablespoons canola oil
1 medium onion, chopped
1 large Granny Smith apple, cored, cut into 1/4-inch slices
1/2 cup apple cider
1/2 cup dried cherries
2 tablespoons fresh grated horseradish


  1. Mix together pepper, sage and thyme. Coat both sides of the medallions with the spice mixture.
  2. Heat oil in large skillet over medium heat.
  3. 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.
  4. 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).



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