“Life is a balance of holding on and letting go.” – Rumi
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Our second grandson turned 16 this week and can hardly wait to take his driver’s test! Unfortunately, there is a scarcity of test sites and times available so he will have to wait until after Thanksgiving… and go to a site outside the metro! It is the season of color, not as rich this year because it has been a dry year, but still colorful… and the leaves are letting go.
RECIPE OF THE WEEK
This is the time of year I think about recipes with apples, and this pork tenderloin medallion recipe is one of our favorites.
APPLE SPICED PORK TENDERLOIN MEDALLIONS
- 1 pound pork tenderloin
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil, divided
- 1/2 cup minced onion
- 2 cups coarsely chopped apple
- 1 1/2 teaspoon cornstarch
- 1 tablespoon apple cider
Separate tenderloin into 2 single tenderloins, then cut each one crosswise into 4 medallions; flatten slightly with palm of hand. Combine thyme, ginger, cinnamon, nutmeg, salt and pepper; toss with tenderloins to coat.
Heat 2 tablespoons oil in large skillet. Saute pork over medium high heat until brown, about 2 minutes per side. Remove from skillet; cover and set aside. Add remaining 1 tablespoon oil to skillet, stir in onion and apple. Saute until onion is tender, about 2-4 minutes. Pour in 1 cup cider; heat to simmer. Return pork medallions to skillet. Simmer, covered, 5 minutes.
Arrange pork slices around edges of serving platter, spoon apple mixture into the center leaving juices in skillet. Cover platter. Dissolve cornstarch in 1 tablespoon cider; slowly stir into juices and continue cooking over medium-high heat until thickened (3-5 minutes). Pour sauce over pork medallions and serve immediately.
