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There is just something about the combination of apples and pork when the air gets crisp, and nature shows off its colors in a vibrant display. Apple Pork Loin Medallions stir up for me all the nostalgia I feel around autumn — memories of giant piles of leaves to jump in, bright blue skies, the golden-orange tunnel created by the maple trees lining my street, football games, marching bands, etc. Sigh. Though I can’t go back to that time and place, I can re-create those cozy feelings in my kitchen. I hope this recipe will stir some old-fashioned nostalgia in you, too.
I’d like to clarify what I mean in this recipe by pork loin. I’m referring to the long, skinny tenderloin. It is very tender, and will not require pounding to tenderize. Some people like to cut away the silver “skin” from it, but I don’t bother. I will leave that to you to decide.
If you are new to the AIP, you may not know about arrowroot starch/flour. Oh my goodness, you guys, this stuff is magic! It will thicken sauces in an instant (better than corn starch, IMO), and it doubles as a flour. Try it!
Happy fall, y’all!
- 2-3 cups peeled and sliced Fuji apples (sliced to ¼" thick)
- 1 teaspoon cinnamon
- ½ teaspoon + 1 teaspoon salt
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ¼ cup arrowroot starch/flour
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- 1 lb pork loin/tenderloin, cut into ½" medallions
- 2 teaspoon fresh thyme leaves
- In a large bowl, mix together apples, cinnamon, ½ teaspoon salt, honey and vinegar. Set aside.
- In a smaller bowl, mix together arrowroot starch/flour, 1 teaspoon salt, onion powder, and garlic powder.
- Place olive oil in a large skillet or chef's pan over medium high heat. When oil is heated, dredge the pork medallions in the flour mixture, shaking off excess, then adding to the pan. Brown the medallions on each side, turning only once.
- Turn heat down to medium low. Add apple mixture and thyme leaves to the pan. Cover, and simmer for 20 minutes. Check once in a while to make sure it doesn't burn. (Depending on your stove, you may need a lower heat.) Serve with a leafy green vegetable and/or something starchy.