Monday, April 23, 2012

Rosemary Pork Medallions with Chunky Applesauce

  • 3 tsp extra-virgin olive oil, divided
  • 1 small onion, diced
  • 3 McIntosh apples (or other sweet variety), peeled, cored and diced
  • 1 tbsp balsamic vinegar
  • 3 tbsp water
  • 1 1/2 lbs. pork tenderloin, cut into medallions, about 3/4-inch thick
  • 2 tsp dried rosemary
  • salt
  • freshly ground black pepper
Makes 4 Servings
  1. Heat 2 tsp of the olive oil in a medium skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add apples, vinegar and water; reduce heat to low and cook until tender, about 10 minutes. Remove from heat.
  2. Season pork with rosemary, salt and pepper. Heat remaining oil in a large skillet. Add pork and cook 4 minutes per side; remove from pan and serve with applesauce.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a great Sunday supper for the whole family to enjoy. It's healthy comfort food with fresh ingredients and it tastes like something  you would get at a restaurant. This savory applesauce is very easy to make and can be served along side a roast chicken. I highly recommend pureeing the applesauce if you want it thick and creamy. Plus, you can put the pureed applesauce in a small bowl and your dinner guests can take as much applesauce as they want. The pork is also delicious because it's very flavorful with few ingredients. I highly recommend serving roasted fingerling potatoes and green veggies as side dishes with this meal to make it even more satisfying. This dinner puts a savory twist on pork chops and applesauce and it will be a favorite again and again.

Recipe Image 

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