Recipe courtesy of Robert Irvine

Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote

  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 servings
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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

  1. 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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