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This delicious dish is simple enough for family meal, yet elegant for special dinner party

By Wolfgang Puck, Tribune Content Agency on

Kosher salt

Freshly ground black pepper

Pinch freshly grated nutmeg

For the pork medallions:

1 1/2 pounds (750 g) pork loin, cut into 8 equal medallions

1 to 2 tablespoons all-purpose flour

Kosher salt

Freshly ground black pepper

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1 to 2 tablespoons vegetable oil

1 to 2 tablespoons unsalted butter

Finely chopped fresh Italian parsley, for garnish

First, prepare the sauce: In a 10-inch (25-cm) skillet, combine the stock or broth and the jelly. Over medium-high heat, simmer briskly until the liquid reduces to 1/2 cup (125 mL), stirring frequently to take care that the sugar in the jelly doesn't burn along the side of the pan. Pour in the cream and simmer briefly, just until the sauce thickens. Whisk in the butter and crushed peppercorns to taste. Cover and keep warm.

For the compote, peel, core, and quarter the apples, then cut into thin slices. In a 12-inch (30-cm) skillet, melt the butter over high heat. Add the apples, saute briefly, and then reduce the heat to medium and continue cooking, stirring occasionally, until the apples are soft. Add the jelly and wine and stir until the jelly melts. Add the cream and stir until the apples are evenly coated. Season to taste with salt, pepper, and a hint of nutmeg. Keep warm.

To prepare the medallions, first lightly dust them all over with the flour and season to taste with salt and pepper. Over medium-high heat, heat 1 or 2 heavy skillets with enough cooking surface to hold the medallions in a single layer without crowding. Add 1 tablespoon each of oil and butter to each skillet, and swirl to coat the cooking surface. Add the pork medallions and saute until golden-brown, 3 to 4 minutes per side.

To serve, mound the compote on 4 heated plates. Arrange two medallions on top of the compote on each plate. Spoon a little sauce over and around the medallions. Garnish with parsley, and serve immediately.



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