Pork with Balsamic Vinegar, Crunchy Apples, and App

Name: Pork with Balsamic Vinegar, Crunchy Apples, and Apple Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Jonagold apples; 6 ounces water; 1 tablespoon sugar; 1 teaspoon cinnamon; 2 pounds pork loin, cut into 12 medallions; 4 ounces flour; 4 ounces oil; 1 cup white wine; 3 ounces balsamic vinegar; Salt and pepper

Servings: persons

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.
7
Set aside and keep warm.
8
To prepare the pork medallions, dredge each piece lightly in the flour.
9
Heat a shallow pan with the oil, and sear each medallion for 2 to 3 minutes on each side.
10
Once seared on both sides, add the white wine, and cook for 2 minutes to evaporate the alcohol.
11
Add the vinegar to create a sauce.
12
To serve, plate two medallions per person on each plate.
13
Add the apple puree, and fan out the crunchy apple chips.
14
This dish may also be accompanied with Sauteed vegetables.

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds Jonagold apples, 6 ounces water, 1 tablespoon sugar, 1 teaspoon cinnamon, and more.

Yes, Pork with Balsamic Vinegar, Crunchy Apples, and Apple Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork with Balsamic Vinegar, Crunchy Apples, and Apple Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions