Flatlay view of Apple Pork Medallions in a round dish surrounded by fresh thyme

Apple Pork Medallions

Apple Pork Medallions are the perfect fall dish! Tender slices of pork loin simmer in apples and warm spices. Easy!

Flatlay view of Apple Pork Medallions in a round dish surrounded by fresh thyme
Apple Pork Medallions
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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…

The ingredients

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.

Process photo of pork loin being sliced, a basket of apples, and sticks of cinnamon
Pork tenderloin

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!

Portrait view of Apple Pork Medallions in a bowl, surrounded by fresh thyme
Apple Pork Medallions

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.

💗,

Wendi

P.S. In case you haven’t heard, MY NEW MINI COOKBOOK IS HERE!!! There are 10 beautiful, flavorful main dishes, made from ingredients found in most grocery stores. It’s called Simply Flavorful (only $6.97!). Go give it a look-see right here. 👀

Apple Pork Medallions

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, PaleoDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking time

25

minutes

Apple Pork Medallions are the perfect fall dish! Tender slices of pork loin simmer in apples and warm slices. Easy!

Ingredients

  • 2-3 cups peeled and sliced Fuji apples (1/4″ slices)

  • 1 tsp cinnamon

  • 1/2 tsp + 1 tsp sea salt, divided

  • 2 TBSP honey

  • 2 TBSP apple cider vinegar

  • 1/4 cup arrowroot starch/flour

  • 1 tsp onion powder

  • 1/2 tsp garlic powder

  • 2 TBSP extra virgin olive oil

  • 1 lb. pork tenderloin, cut into 1/2″ medallions

  • 2 tsp fresh thyme leaves

Directions

  • In a large bowl, mix together apples, cinnamon, 1/2 teaspoon salt, honey and vinegar. Set aside.
  • In a smaller bowl, mix together arrowroot starch, 1 teaspoon salt, onion powder, and garlic powder.
  • Place olive oil in a large skillet or chef’s pan over medium high heat. When oil is heated, dredge the pork medallions in the flour mixture, shaking off excess, then adding to the pan. Brown the medallions on each side, turning only once.
  • Turn heat down to medium low. Add apple mixture and thyme leaves to the pan. Cover, and simmer for 20 minutes. Check once in a while to make sure it doesn’t burn. (Depending on your stove, you may need a lower heat.). Serve with some leafy greens, or maybe some AIP mashed potatoes.

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