Pork Medallions with Apples and Kale
Jennifer Danter
Slender apple wedges soak up the maple-ginger sauciness from the pork. Cooking apples such as Honeycrisp, Jonagold, or Golden Delicious work well here.
2 Tbsp (30 mL) maple syrup
1 Tbsp (15 mL) each soy sauce and canola oil
1 tsp (5 mL) dried ginger
8 oz (250 g) pork tenderloin, sliced into 1/2 in (1.25 cm) thick rounds
1 apple, unpeeled and cut into wedges
3/4 cup (180 mL) low-sodium chicken broth
1 small bunch kale, chopped
In pie plate, stir maple syrup with soy, oil, and ginger. Add pork and turn to coat. Let stand 15 minutes, or cover and refrigerate up to 8 hours.
Coat a nonstick frying pan with oil and heat over medium-high. Add pork. Sear 1 to 2 minutes per side. Remove to plate (reduce heat, if necessary, during cooking).
Add apple wedges to pan and stir-fry 1 minute. Add broth and scrape in remaining marinade from pie plate. Simmer, stirring often, until apples start to soften, about 5 minutes. Return pork to pan and add kale. Simmer until pork is cooked through and kale is tender-crisp, 3 to 5 minutes. Serves 4.
Each serving contains: 164 calories; 13 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 17 g carbohydrates; 2 g fibre; 342 mg sodium
source: "The Amazing Apple", alive #323, September 2009
