Apple and curry pork medallions

Preparation time 5 minutes

Total time: 25 minutes

Ingredients

  1. 15 ml (1 tbsp.) olive oil
  2. 500 g (1 lb.) pork tenderloin, cut into medallions
  3. 4 unpeeled red apples, quartered (Cortland, Spartan, Empire, Cameo ou Braeburn)
  4. 250 ml (1 cup) chicken broth
  5. 15 ml (1 tbsp.) hot curry paste
  6. 15 ml (1 tbsp.) cornstarch
  7. To taste, salt and pepper

Directions

  1. Heat oil over medium heat in a pan. Sear medallions for 1 minute on each side. Remove from pan. 
  2. Add apples and fry for 1 minute. Remove from pan.
  3. Add chicken broth to pan, scraping bottom to detach all particles. Add curry paste and diluted cornstarch, whisking constantly. Bring to a boil.
  4. Return pork medallions to pan, reduce heat to low, cover and let simmer for 10 minutes. Add apples halfway through cooking. Salt and pepper to taste. Served with herbed couscous.

Variation: Replace some or all of the apples with seasonal peaches!

Winning combinaison: The perfect match with a medium-bodied white.

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