Ingredients
- 12 (4-ounce) pork loin medallions
- 1 cup all-purpose flour seasoned with salt and freshly ground black pepper
- 1/4 cup canola oil
- 8 Granny Smith apples, peeled, cored and sliced
- 1/4 cup raisins
- 1 cup veal stock
- 2 teaspoons ground cinnamon
- 1/4 cup butter
- 1 (5-ounce) log goat cheese, crumbled
Directions
Coat the pork medallions with flour mixture, shaking off excess. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes. Remove to a warm place and let rest. Pour off most of the oil from skillet, leaving only a coating. Add the apples and raisins and saute for 3 to 4 minutes. Add the veal stock and cinnamon. Swirl butter into the apple mixture to make a sweet and savory apple compote. Spoon some apple compote into the center of each of 6 plates. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve.
Photo: Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote Recipe
















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By funcooker
Indiana
on October 05, 2010
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The flavors melt together for a wonderful fall meal. While brining the pork chops would have made them more moist, it would have added time to the preparation. So in that respect, you get what you put it. I had a difficult time "crumbling" my goat cheese log and it ended up being more of a spread, which only mattered for presentation purposes. Ultimately, very delicious flavors and the results are appropriate for the required time and effort.
By kelley.gossler_...
Boulder, CO
on March 15, 2009
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This recipe is a blend of wonderful rich and savory flavors. I highly recomend it. I subsituted veal broth for chicken which worked fine. Fast and easy its very rewarding for little work!
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