This is a great recipe to have for the fall season. I stocked up on pork tenderloins (bargain prices due to swine flu fears..), but was running out of ways to cook this meat. I seasoned my pork medallions with onion and garlic powder and placed in an greased baking dish. I topped them with the apple mixture and baked at 350 for 30 minutes as suggested by reviewers. the apple mixture- I doubled it and used seasonal apples. I also added cayenne pepper for kick (and to cut some of the sweetness), and spinkled some ground ginger for depth. I made the mixture in one pan, without removing the apples. I added a 1/2 tsp of cornstarch to thicken. After baking the pork and apple mixture, i saw that there was lots of liquid released from the pork. I basted the medallions with this and served with mashed potatoes and zesty green beans. It was a hit, even to skeptics. Perhaps next time I will remove the drippings (pork drippings and apple mixture) and thicken for more of a glaze or "gravy" for the apples. A Keeper!! AAA+++
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