Pork Medallions with Apple-Onion Saute' (WLS friendly)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Granny smith apple - 2 med. apples, peeled and sliced into wedges Sweet Onion (Walla Walla) raw, 2 cup, sliced Cinnamon, ground, 2 tbspPepper, black, 1 tbsp Nutmeg, ground 1 tbsp Salt, 1 tsp *Extra Light Olive Oil, 1 tbspHormel Always Tender Boneless Pork Loin 12 oz
Prep: Slice tenderloin into medalions of approximately 3 oz. each (RNY portiion size).
Peel Apples and cut into wedges
Slice Onions in half, then in length-wise slices.
Heat Olive Oil in non stick pan over medium heat. Add sliced onions and saute' until translucent/carmalized. Add slicd Apples cinnamon, nutmeg, salt, pepper. Stir to coat apples. DON'T OVER COOK AT THIS POINT.
Move the apple mixture to outside edges of pan, and add pork medalions. Cook until just brown on each side. Approximately 2 minutes each side. (Remember, these are small medalions and will cook quickly).
Because the pork is cut into small medallions, and cook through quickly, the apples will still have a crunch to them.
Coat pork medallions with apple mixture, cover and turn temp. to low for 5 minutes (the pork will steam and absorb flavors from the apple-onion mixture without drying out).
Plate up one pork medalion with 1/4 of apple-onion mixture. Serve immediately.
Left over apple-onion saute' is easily re-heated in microwave.
Makes 4 - 3 oz. servings of the protein with 1/4 of the apple-onion saute' on top or along side.
Number of Servings: 4
Recipe submitted by SparkPeople user KATHYP63.
Peel Apples and cut into wedges
Slice Onions in half, then in length-wise slices.
Heat Olive Oil in non stick pan over medium heat. Add sliced onions and saute' until translucent/carmalized. Add slicd Apples cinnamon, nutmeg, salt, pepper. Stir to coat apples. DON'T OVER COOK AT THIS POINT.
Move the apple mixture to outside edges of pan, and add pork medalions. Cook until just brown on each side. Approximately 2 minutes each side. (Remember, these are small medalions and will cook quickly).
Because the pork is cut into small medallions, and cook through quickly, the apples will still have a crunch to them.
Coat pork medallions with apple mixture, cover and turn temp. to low for 5 minutes (the pork will steam and absorb flavors from the apple-onion mixture without drying out).
Plate up one pork medalion with 1/4 of apple-onion mixture. Serve immediately.
Left over apple-onion saute' is easily re-heated in microwave.
Makes 4 - 3 oz. servings of the protein with 1/4 of the apple-onion saute' on top or along side.
Number of Servings: 4
Recipe submitted by SparkPeople user KATHYP63.
Nutritional Info Amount Per Serving
- Calories: 235.8
- Total Fat: 10.9 g
- Cholesterol: 41.2 mg
- Sodium: 885.7 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 5.7 g
- Protein: 17.1 g
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