Apple Pork Medallions

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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!

5.0 from 2 reviews
Apple Pork Medallions
Prep time
Cook time
Total time
Serves: 4
  1. In a large bowl, mix together apples, cinnamon, ½ teaspoon salt, honey and vinegar. Set aside.
  2. In a smaller bowl, mix together arrowroot starch/flour, 1 teaspoon salt, onion powder, and garlic powder.
  3. 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.
  4. 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.


About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.


  • Megan says

    Hi Wendi, Have you substituted cassava flour for the arrowroot? Arrowroot flour doesn’t agree with me and I don’t want to ruin the recipe. Thanks, it looks delicious,

    • Hi, Megan! I’m just now seeing your question. If arrowroot doesn’t agree with you, I might try tapioca flour first instead of cassava. The thing I love about arrowroot flour is that it will make a clear sauce like corn starch does. I think cassava might get “gunky”. Tapioca is the same powdery consistency as arrowroot, so maybe that would work? I haven’t tried it, but it’s the closest thing I can think of. If you try it, please let me know how it goes!

  • Bethany says

    This was SO GOOD! I made it for dinner last night and ate leftovers today. Such a delicious recipe and the sauce that the apple mixture made was perfect!

  • Susan says

    So good and easy. I cut medallions closer to 1inch, left out the cinnamon because I can’t tolerate it and did not peel the apples. The skins are good for you. Delish! Made 5 servings. One was lunch leftovers and two were frozen for those days when I just can’t.

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