Difficulty: Medium
Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 6 servings

Ingredients:

2 lbs. Jonagold apples
6 oz. water
1 Tbs. sugar
1 tsp. cinnamon
2 lbs. pork loin, cut into 12 medallions
4 oz. flour
4 oz. oil
1 cup white wine
3 oz. balsamic vinegar
salt and pepper

Directions:

1. Preheat oven to 200 degrees F.
   
2. To prepare the crunchy apple, wash and peel 1/2 of the apples and cut them into slices.
   
3. Place them on a baking sheet and bake them for 4 hours so they dry out very slowly.
   
4. Peel the other 1/2 of the apples and place them in a saucepot with the water.
   
5. Add the sugar and cinnamon and cook them slowly on low heat until they are soft, approximately 20 minutes.
   
6. Once apples are cooked, place them in a blender and blend until you have a puree. Set aside and keep warm.
   
7. To prepare the pork medallions, dredge each piece lightly in the flour.
   
8. Heat a shallow pan with the oil and sear each medallion for 2-3 minutes on each side. Once seared on both sides, add the white wine, and cook for 2 minutes to evaporate the alcohol.
   
9. Add the vinegar to create a sauce.

To serve, plate two medallions per person on each plate. Add the apple puree, and fan out the crunchy apple chips. This dish may also be accompanied with Sauteed vegetables.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.