Fruited Sauteed Medallions of Pork


  • 2 1/4 lbs. pork loin, trimmed
  • 2 golden delicious apples, large dice
  • 2 red pears, large dice
  • 2 cups white wine, Sauvignon Blanc
  • 1/4 cup dried cherries
  • 1/2 cup dried apricot
  • 2 cups chicken stock, hot
  • 2 cups pork jus
  • 2 tablespoons brandy, apple flavored


  • Cut the pork into 1 ounce medallions (one portion is 3 medallions)
  • Poach the apples and pears in the white wine until tender. Cool in the liquid.
  • Reconstitute the dried fruits in the stock. Strain and reserve the stock.
  • Reduce the brandy by 1/2.
  • To serve, dry saute the pork in a nonstick pan. Remove from the pan and keep warm.
  • Deglaze the pan with a small amount of the reserved chicken stock. Add the fruits and heat well. Add the pork jus and reduced brandy..
  • Return the pork to the saute pan to coat lightly with the sauce.


  • SERVINGS: 10

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