Pork Medallions with Apple-Onion Saute' (WLS friendly)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pork Medallions with Apple-Onion Saute' (WLS friendly) calories by ingredient
Introduction
WLS friendly.Pork has been a very friendly protein for me since WLS. However it has a tendency to get a bit dry. Therefore, I have been trying ways to add a sauce, or moisture to top off my chop or tenderloin. This is yummy, crunchy, reminds me of the holidays. The cinnamon and nutmeg go great with the sweet onion and crunchy tart apples. WLS friendly.
Pork has been a very friendly protein for me since WLS. However it has a tendency to get a bit dry. Therefore, I have been trying ways to add a sauce, or moisture to top off my chop or tenderloin. This is yummy, crunchy, reminds me of the holidays. The cinnamon and nutmeg go great with the sweet onion and crunchy tart apples.
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 tbsp
Pepper, black, 1 tbsp
Nutmeg, ground 1 tbsp
Salt, 1 tsp
*Extra Light Olive Oil, 1 tbsp
Hormel Always Tender Boneless Pork Loin 12 oz
Directions
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.