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
- 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).