Busters Recipes

Pork Tenderloin Medallions

6 spicy apples, quartered, cored and thinly sliced
2 celery stalks, diced
1 leek, white part only, carefully washed and thinly sliced
3/4 cup fresh unfiltered apple cider
1 tbsp unsalted butter
3 8 oz boneless pork loin chops, trimmed of visible fat and cut in half
1 cup chicken stock
freshly grated nutmeg
2 tbsp nonfat plain yogurt
Preheat an oven to 400 degrees F. Coat a 2-qt baking dish with nonstick
cooking spray.

Spread the apples, celery and leek in the prepared dish. Drizzle with 1/4
cup of the apple cider. Bake uncovered for 15 minutes.

Meanwhile, in a nonstick frying pan over medium heat, melt the butter. Add
the pork chops and cook, turning once until nicely browned, 8 minutes on
each side.

Place the chops atop the apples and vegetables in the baking dish and set
aside.

Add the remaining 1/2 cup cider and chicken stock to the frying pan and
cook, uncovered, over medium-heat, scraping up any browned bits on the pan
bottom, until the liquid is reduced by half, 10-15 minutes.

Pour the sauce evenly over the chops. Shake the dish gently so the sauce
penetrates the bed of apples and vegetables. Sprinkle nutmeg to taste over
the top. Return the dish to the oven and bake until warmed through, about 15
minutes longer.

Transfer each chop to an individual plate. Swirl the yogurt into the mixture
in the baking dish. To serve, pour an equal amount of the mixture over each
chop.
Yields 6 servings.

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