Pork Medallions
with Sautéed Apples & Spinach Salad
Ingredients
10 oz. Pork Tenderloin
3 oz. Spinach
1 Gala Apple
1 Shallot
1/2 t. Thyme
2 Garlic Cloves
1/4 Red Onion, Thinly Sliced
1/4 C. Dried Cranberries
1 T. Butter
1/8 C. Apple Cider
1 oz. Crumbled Feta
Balsamic Mix:
1 T. Orange Juice
2 T. Balsamic
Pork Seasoning:
1/2 t. Ground Coriander
1/4 t. Ground Cinnamon
1/4 t. Ground Nutmeg
Tools: Small Bowl • Large Pan • Salad Bowl
Instructions
Prepare Your Ingredients
Wash and dry your produce.
Mince 2 garlic cloves and place in a small bowl along with the balsamic mix.
Thinly slice the shallot.
Core and thinly slice the apple.
Slice the pork into ½“ medallions, pat dry, season with salt and pepper, then rub-in the pork seasoning.
Cook the Pork
Heat a little olive oil in a large pan over medium-high heat.
Once hot, add the pork medallions and cook 2 - 3 minutes per side for medium doneness.
Set aside on a covered dish.
Saute the Apples
In the same pan, lower heat to medium and melt the butter.
Add the apple slices, shallots, and a little salt.
Saute until browned and apples are slightly tender; 3-4 minutes, stirring occasionally.
Add the apple cider to the pan and cook another 2 minutes.
Pinch the thyme sprig(s) between your fingers and pull down with your other hand allowing the leaves to fall in the pan.
Mix, remove from heat, and set aside.
Prepare the Salad & Dressing
Slowly whisk 2 Tbsp. olive oil into the bowl with the balsamic mix from step 1.
Finish the dressing by seasoning with salt and pepper to taste.
In a salad bowl, toss together the spinach, red onions, cranberries, and dressing.
Plating
Divide the apple mixture on one side of each plate and top with pork medallions.
Serve desired amount of salad next to the pork and sprinkle-in the feta cheese.
Enjoy!
