Pork Medallions Topped With Goat Cheese And Apple Raisin Cinnamon Compote Recipes

PORK MEDALLIONS

Steps:

• Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.

PORK MEDALLIONS WITH APPLES AND CHEESE

Steps:

• Cut tenderloins into 12 equal pieces and pound between plastic or waxed paper until 1/4 inch thick.
• Melt 1&1/2 T.
• butter in a large skillet over medium high heat.
• Cook pork for 2 minutes per side.
• Remove from pan.
• Reserve juices.
• Top each piece of pork with a slice of cheese and place in a warm oven to JUST melt the cheese.
• Melt the remaining butter and add the apple slices and sugar to the pan.
• Cook and stir for 3 minutes.
• Remove from pan.
• Add cider, poultry seasoning and any juices from the pork to the skillet.
• Cook and stir over high heat until the liquid is reduced to half.
• Pour in cream.
• Stir to thicken slightly.
• Add salt and pepper to taste.
• Place apples on a serving plate-top with cheese covered pork and pour the cream mixture on top.
• Serve.

SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES

Steps:

• Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
• Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
• Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.
• Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.

PORK MEDALLIONS WITH SAUTEED APPLES

Steps:

• Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.