Recipe courtesy of Robert Irvine
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Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote
Total:
35 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
35 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

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.

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