Apple Pork Medallions are the perfect fall dish! Tender slices of pork loin simmer in apples and warm spices. Easy!Jump to Recipe
When the air gets crisp, and nature shows off her resplendent colors, there is just nothing like apples and warm spices. These Apple Pork Medallions bring to mind for me all the nostalgic memories of autumn – giant piles of leaves to jump in, bright blue skies, the golden-orange tunnel created by the maple trees lining the street of my childhood home, football games, marching bands, etc.
Though I can’t go back to that time and place, I can re-create those cozy feelings in my kitchen. I hope this recipe will stir some old-fashioned nostalgia in you, too. Seems like we need some of that right now…
I’d like to clarify what I mean by pork loin. Apparently, it means different things in different parts of the country. I’m referring to the long, skinny tenderloin, which, like its name, is very tender, and will not require any pounding to tenderize. Some people like to cut away the silver “skin” from it, but I don’t usually bother. I’ll leave that to you to decide.
If you are new to the AIP, you may not be familiar with arrowroot starch/flour. Ohmagosh, you guys. This stuff is magic! If you ever used corn starch, this is your AIP sub for it. I think it works even better. It can be used to thicken sauces in a snap, but also as a flour in baking. You’ll see it in many of my recipes. If this ingredient is new to you, don’t be afraid to give it a go! Play in your kitchen!
May you enjoy all the beauty of this season. 🍁
May you let go of anything that no longer serves you, just like trees do. 🍂
As always, I am wishing you great love, and deep healing.
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