Pork Medallions with Fennel, Apple & Sweet Potato Slaw is a fabulous (and dare I say beautiful) recipe from Cooking Light Magazine. It’s the perfect recipe for fall. I thought the Fennel, Apple & Sweet Potato Slaw (pictured above) was just beautiful alongside the pork medallions! (In my haste I forgot to garnish with fennel fronds, so mine may look a bit bare, but believe me, it’s FULL of taste!).
I always thought I didn’t care for fennel (never having had it) because I heard it tastes like licorice. Let me say. I love it! It does taste a bit like licorice, but it’s different, and the texture is wonderful (similar to celery), especially combined with apples – what a treat! The slices of baked sweet potato add such color to this dish!
Click HERE to print this recipe (via the Cooking Light website – click on the green printer icon) – it’s a keeper for sure! QUICK to put together as well – the recipe shows a total of 35 minutes to put this together.
I made a few changes for the slaw: I only used one (1/2#) pork tenderloin, since there are just two of us. I used 1 medium fennel bulb, 1 large apple, 1 tablespoon olive oil, 1 tablespoon lemon juice and 1 Tablespoon shallots for the slaw –
And a few changes for the pork: I didn’t have grainy mustard (for the pork) so I used a total of 3 tablespoons of dijon – I also used the full 1/2 cup of cider and omitted the butter (initially by mistake – but it was so fabulous I decided not to add the next time I made it).
This recipe is via CookingLight magazine (CookingLight.com) – I made some changes as we all do, but the recipe comes from Cooking Light – my all time favorite magazine for healthy recipes!
Catch you back here tomorrow!