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.