Rating: 4 stars
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Half-and-half finishes the sauce of tart green Granny Smith apples and sweet cider, richly mellowing the flavors. If serving wine, chardonnay is a good match for this menu. You can substitute broccoli for the Broccolini, if desired.

Recipe by Cooking Light January 2007

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Credit: Lee Harrelson

Recipe Summary test

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 2 pork medallions, 4 apple wedges, and about 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour cider into a large nonstick skillet; bring to a boil. Add apples. Reduce heat, and simmer 5 minutes or until apples are barely tender. Remove apples from pan with a slotted spoon, and place apples in a medium bowl. Cook cider until reduced to 1/2 cup (about 3 minutes). Pour reduced cider over apples; set aside.

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  • Sprinkle pork evenly with salt and pepper. Wipe pan clean with a damp paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until browned. Remove from heat. Add the apple mixture, half-and-half, and rosemary. Garnish with fresh parsley, if desired. Serve immediately.

Nutrition Facts

259 calories; calories from fat 26%; fat 7.5g; saturated fat 3.5g; mono fat 2.8g; poly fat 0.6g; protein 25.2g; carbohydrates 22.9g; fiber 1.4g; cholesterol 85mg; iron 1.5mg; sodium 360mg; calcium 45mg.
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