Recipes Included On This Page Pork Loin Medallions with Apples Poultry Perfect Rub Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pork Loin Medallions with Apples Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium Granny Smith apples 1 small Vidalia onion --sliced thin 2 tablespoons lemon juice 1 garlic clove -- sliced thin 1 teaspoon dried thyme -- (heaping) OR 1 teaspoon fresh thyme 1/2 teaspoon powdered ginger salt and pepper -- to taste 2 tablespoons butter 4 boneless (loin) pork medallions fresh-ground pepper splash lemon juice or white wine 2 tablespoons maple syrup Peel, core, quarter and slice apples immediately before cooking. Gently sauté apples, onion, lemon juice, garlic, thyme, ginger, salt and pepper and butter. Do not let scorch, or garlic will be bitter. Apples should be tender. Set all aside. Add pork and black pepper to skillet. Sauté on both sides until mostly done. Remove from heat, slice into 1/4" thick strips. Meanwhile, deglaze the pan with lemon juice or white wine. Return meat and apple mixture to pan, along with maple syrup. Cook over low heat a few minutes, until pork is done. If desired, thicken with a little cornstarch. Adjust seasonings -- usually needs a little more salt. Serve over egg noodles. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 13 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 6g Fat (39.7% calories from fat); trace Protein; 20g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Poultry Perfect Rub Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Hungarian paprika 1/4 cup black pepper -- freshly ground 1/4 cup celery salt 1/4 cup sugar 2 tablespoons onion powder 2 tablespoons dry mustard 2 teaspoons cayenne 2 tablespoons zest from 3 to 4 lemons, dried and minced Mix ingredients in a bowl. Store in a tightly sealed jar in a cool dark place. Source: "Smoke and Spice" by Cheryl and Bill Jamison Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.