Pork Medallions with Chunky Apple Curry
This is a mild curry dish made with medallions of pork tenderloin, tart apple, cider and a touch of cream. It's very quick to make and you can easily adjust the amount of curry flavor to your liking. Serve over pearl couscous with a side of roasted carrots for a flavorful, easy meal.
- 1 lb pork tenderloin
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1/2 cup onion, chopped
- 2 cloves garlic, very finely chopped
- 1/2 to 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1 medium Granny Smith apple, peeled and cut into 1/2-inch cubes
- 2/3 cup apple cider
- Salt and freshly ground black pepper
- 1/4 cup cream
Trim any excess fat and remove the silver skin from the tenderloin. Slice into 3/4-inch thick slices, flatten slightly with the back of a spatula, then season on both sides with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Add the pork and cook until lightly browned, 2 minutes per side. Transfer to a plate and cover to keep warm.
Reduce the heat to medium and add the butter to the pan. Add the onion and sauté until soft and translucent, 2 minutes. Add the garlic and continue cooking until fragrant, 1-1/2 to 2 minutes longer. Sprinkle with the curry powder and ground ginger and stir until blended. Add the apple and apple cider, combine well and simmer until the apple is tender but still chunky, 3 to 4 minutes. Season to taste with salt and pepper, then stir in the cream.
Return the pork to the pan along with any juices that may have accumulated on the plate. Turn the medallions several times to coat with the sauce. To serve, plate the couscous, top with one or two medallions and spoon the sauce over the top.
Makes 4 servings
To make pearl couscous:
Melt 1/2 tablespoon of butter in a 2-quart sauce pan over medium heat. Add 1 cup of couscous and stir until lightly toasted, 2 minutes. Add 1-1/4 cups low-sodium chicken broth and bring to a boil. Reduce the heat to simmering, cover and cook until the broth is absorbed and the couscous is tender, 6 to 8 minutes. Fluff with a fork and serve.
To make roasted carrots:
Preheat the oven to 425°F and spray a shallow baking pan with nonstick spray. Peel 3/4 lb of carrots and trim the ends. Halve them lengthwise, then cut crosswise in thirds and place them in a large bowl. Drizzle with 3 tablespoons of melted butter and season with salt and pepper. Arrange on the baking sheet in a single layer and roast for 18 to 25 minutes, turning once or twice with a spatula, until the carrots are tender and lightly caramelized.
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