qertsystem.blogg.se - Apples and thyme recipes

#APPLES AND THYME RECIPES FULL#
#APPLES AND THYME RECIPES PLUS#

This year’s Hungry Hearts takes place Saturday, Sept. And one of the ways they fund those much-needed services is to host their annual gala event, Hungry Hearts, which has been called Victoria’s favourite culinary soiree.

#APPLES AND THYME RECIPES PLUS#

Victoria’s Our Place Society provides over 1,000 meals every day, housing plus transitional shelter spaces, education, job skills, health care and a range of other services to our most vulnerable citizens. Sear them as described for the pork medallions, ensuring the entirely cooked through. Return pork and apples to the skillet, heat through two minutes or so, and then serve.Įric’s options: If you don’t eat pork, this recipe could also be made with four medium to large, boneless, skinless chicken thighs. Drain any oil left in the skillet, and then set back over medium-high heat.Īdd the stock mixture, bring to a simmer, and simmer until a lightly thickened sauce forms. Place the stock, flour, vinegar, thyme, honey and ginger in a bowl and whisk well to combine.

Remove skillet from the heat, and then transfer apples to the plate the pork is sitting on. Set the apple wedges in the skillet and cook 30 to 60 seconds on each cut side, or until just tender. Season the pork with salt and pepper, set in the skillet and sear three minutes on each side, or until just cooked through. Heat oil in a skillet set over medium-high. Now use a kitchen hammer to pound each piece into a 3/4-inch thick medallion. You’ll have to press on the tail end piece of tenderloin to make it sit upright.

salt and freshly ground black pepper, to tasteġ medium apple, peeled, halved, cored and cut into 10 or so wedgesġ/4 tsp minced fresh thyme, or pinch of dried thymeĬut the pork tenderloin widthwise into four roughly equal pieces, and then set them upright, spacing each one a few inches apart.

Tender pieces of pork, pounded into medallions, seared and served with a seasonal sauce strewn with wedges of apple.ġ (375 to 400 gram) piece of pork tenderloin, trimmed of any fat or sinew Pork Tenderloin Medallions with Apples and Thyme You can serve this seasonal pork dish with a green vegetable, perhaps sautéed zucchini, or steamed broccoli or greens beans, and orzo, rice pilaf or boiled miniature potatoes. When the sauce had simmered and thickened, the seared pork and apples were returned to the skillet, heated through a few minutes in the sauce, and then was ready to serve. The next steps were to cook apple wedges in the skillet, transfer them to the plate the pork was set on, and then make a stock-based sauce in the skillet that was flavoured with tangy cider vinegar, sweet honey, fresh, aromatic thyme and spicy ground ginger. These medallions of pork tenderloin were then seared in a skillet until just cooked through, and then transferred to a plate.

I then pounded each piece of pork until they were each about three-quarter inch thick. To make it, I cut my piece of pork tenderloin, widthwise, into four roughly equally pieces.

#APPLES AND THYME RECIPES FULL#

Pork and apples always work well together and, with a tree full of the latter in my backyard, I decided to combine them in today’s recipe. The 375 gram piece of pork tenderloin I bought that yielded two servings cost $8.68, $4.34 per serving.

As its name suggests, it certainly is tender, it’s also boneless, can be prepared in all sorts of ways and when compared to beef tenderloin, is fairly well priced. If you’re interested in cooking a lean, tender piece of protein, it’s hard to go wrong with pork tenderloin.