Recipe courtesy of Fernando Pislor

Pork with Balsamic Vinegar, Crunchy Apples, and Apple Puree

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: 6 servings
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2 pounds Jonagold apples

6 ounces water

1 tablespoon sugar

1 teaspoon cinnamon

2 pounds pork loin, cut into 12 medallions

4 ounces flour

4 ounces oil

1 cup white wine

3 ounces balsamic vinegar

Salt and pepper


  1. Preheat oven to 200 degrees F.
  2. To prepare the crunchy apple, wash and peel 1/2 of the apples, and cut them into slices. Place them on a baking sheet, and bake them for 4 hours so they dry out very slowly.
  3. Peel the other 1/2 of the apples, and place them in a saucepot with the water. Add the sugar and cinnamon, and cook them slowly on low heat until they are soft, approximately 20 minutes. Once apples are cooked, place them in a blender, and blend until you have a puree. Set aside and keep warm.
  4. To prepare the pork medallions, dredge each piece lightly in the flour. Heat a shallow pan with the oil, and sear each medallion for 2 to 3 minutes on each side. Once seared on both sides, add the white wine, and cook for 2 minutes to evaporate the alcohol. Add the vinegar to create a sauce.
  5. To serve, plate two medallions per person on each plate. Add the apple puree, and fan out the crunchy apple chips. This dish may also be accompanied with Sauteed vegetables.
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