Medalhões de filé-mignon suíno (com maçãs)

Ingredientes

• 4 apples (I usually use Gala, peeled and chopped)
• 2 teaspoons lemon juice
• 1/4 cup golden raisins
• 1 inch piece of fresh ginger root (peeled and whole)
• 2 Tablespoons light brown sugar or coconut sugar
• 1 1/3 cup apple juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch of salt
• 1 tablespoon cornstarch (or arrowroot powder + 1 tablespoon water)
• 2 pork tenderloins
• salt and pepper
• 2 tablespoons olive oil

Modo de preparo

1. 1

   Combine all the ingredients for the applesauce except the arrowroot/water mixture in a medium pot over medium high heat. Bring to a simmer and cook until a chunky sauce forms, about 15 minutes, stirring occasionally.

2. 2

   Once apples are soft and the sauce has reduced slightly, whisk in the arrowroot/water mixture. Simmer for another 3-4 minutes. Remove from the heat and discard the ginger.

3. 3

   Meanwhile, cook the pork. Slice the pork tenderloins into 2-inch medallions. Flatten each piece slightly and dry with paper towels. Sprinkle both sides generously with salt and pepper.

4. 4

   Heat the olive oil over medium-high heat until shimmering, add the pork (you may have to do this in 2 batches) and cook without moving for 3-4 minutes. Flip and cook on the other side for another 2-3 minutes. Transfer to a plate and tent loosely with foil until ready to serve. Top with the warm applesauce and enjoy!