Apple and curry pork medallions
Print Category Medallions Thematic No thematic Source iga Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredients
- 15 ml (1 tbsp.) olive oil
- 500 g (1 lb.) pork tenderloin, cut into medallions
- 4 unpeeled red apples, quartered (Cortland, Spartan, Empire, Cameo, Braeburn)
- 250 ml (1 cup) chicken broth
- 15 ml (1 tbsp.) hot curry paste
- 15 ml (1 tbsp.) cornstarch, diluted in 30 ml (2 tbsp.) of water
- Salt and pepper to taste
Preparation
- Heat oil over medium heat in a pan. Sear medallions for 1 minute on each side. Remove from pan. Add apples and fry for 1 minute. Remove from pan.
- Add chicken broth to pan, scraping bottom to detach all particles. Add curry paste and diluted cornstarch, whisking constantly. Bring to a boil.
- Return pork to pan, reduce heat to low, cover and let simmer for 10 minutes. Add apples halfway through cooking. Salt and pepper to taste.
Cook commentary
Serves : 4 servings
Preparation time : 5 minutes
Preparation : Easy
Cooking time : 15 minutes
Variation: Replace some or all of the apples with seasonal peaches!
Winning combinaison: The perfect match with a medium-bodied white.
No comment