You are here: Home » Recipes » Pork Medallions with Apples, Cherries and Horseradish Sauce Pork Medallions with Apples, Cherries and Horseradish Sauce Recipe by Food & Culinary Professionals Dietetic Practice Group Yield 4 servings Pork, apples and cherries combine in this perfect meal for a fall evening. PrintEmail 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. Ingredients 1 pound pork tenderloin2 teaspoons black pepper, coarsely ground1 teaspoon dried sage leaves, crushed1 teaspoon dried thyme leaves2 teaspoons fresh grated ginger2 tablespoons canola oil1 medium onion, chopped1 large Granny Smith apple, cored, cut into 1/4-inch slices1/2 cup apple cider1/2 cup dried cherries2 tablespoons fresh grated horseradish Instructions 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).