Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote

Name: Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 12 (4-ounce) pork loin medallions; 1 cup all-purpose flour seasoned with salt and freshly ground black pepper; 1/4 cup canola oil; 8 Granny Smith apples, peeled, cored and sliced; 1/4 cup raisins; 1 cup veal stock; 2 teaspoons ground cinnamon; 1/4 cup butter; 1 (5-ounce) log goat cheese, crumbled

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Level: Intermediate
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 6 servings

Level: Intermediate
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 6 servings

Ingredients

12 (4-ounce) pork loin medallions

1 cup all-purpose flour seasoned with salt and freshly ground black pepper

1/4 cup canola oil

8 Granny Smith apples, peeled, cored and sliced

1/4 cup raisins

1 cup veal stock

2 teaspoons ground cinnamon

1/4 cup butter

1 (5-ounce) log goat cheese, crumbled

Directions

Coat the pork medallions with flour mixture, shaking off excess. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes. Remove to a warm place and let rest. Pour off most of the oil from skillet, leaving only a coating. Add the apples and raisins and saute for 3 to 4 minutes. Add the veal stock and cinnamon. Swirl butter into the apple mixture to make a sweet and savory apple compote. Spoon some apple compote into the center of each of 6 plates. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve.

My Private Notes

Show: Dinner: Impossible

Episode: Back in Time: Ye Ol' Dinner: Impossible

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