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


  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).

Nutritional Info *per serving

  • Calories 300
  • Fat 11g
  • Saturated Fat 2g
  • Cholesterol 75mg
  • Sodium 65mg
  • Carbohydrate 23g
  • Fiber 3g
  • Protein 25g