A yellow bowl filled with a fennel and Lucy™ apple slaw sits alongside a skillet of seared pork medallions. A serving of the slaw is plated on a white dish, and two whole Lucy™ apples rest in a nearby bowl. A blue kitchen towel adds color to the rustic tabletop scene.
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Lucy™ Apple & Fennel Slaw with Pork Medallions

Have you ever had a craving for something fresh and something rich all at the same time? Well, then, this recipe is for you! Lucy™ apples star in this vibrant salad. Their initial tart flavor mellows with each bite and balances out the pungency of the fresh fennel and raw shallots. 

Pork has always been complimented by apples, so this flavor pairing will be familiar, yet refreshing with an apple cider-based gravy that is delicious on both the medallions and the salad, you’ll be licking the plate!

Ingredients:

  • ¼ c. olive oil
  • 1 (1-lb) pork tenderloin, cut into 1-inch-thick slices
  • ¾ c. apple cider
  • 4 tbsp. Dijon mustard
  • 2 tbsp. unsalted butter
  • 2 c. thin sliced Lucy™ Glo apples, peeled and cored.
  • 1 fennel bulb, cored and thin sliced, including fronds
  • 1 shallot minced
  • ½ cup micro-greens or parsley

Directions:

  1. Heat olive oil in a high sided skillet. I used a cast iron because it makes an excellent browned crust on the outside of the medallion. Slice the pork loin into 1-inch-thick chunks and when the oil is smoking, add them to the skillet, seasoning with salt and pepper. Allow them to cook for 5 minutes. When the 5 minutes as elapsed, flip each medallion over, and cook for an additional 2 minutes and remove from pan.
  2. Add the apple cider, Dijon mustard, and butter to the hot skillet and swirl until incorporated. When the butter is melted, place the medallions back in the skillet, turn off the heat and allow everything to rest. Making sure that the pork is cooked to an internal temperature of 145°F. Leave in the skillet until ready to serve.
  3. Meanwhile while the pork is resting, make the slaw. Peel, core, and thin slice the Lucy™ Glo apple(s), fennel bulb, fronds & shallot. If using parsley in place of micro-greens, mince. Sprinkle slaw with salt, and pepper and stir to combine. Allow to rest while you fetch the pork medallions.Plating: Serve the slaw on a plate, placing 3 pork medallions next to the slaw, and drizzle the apple cider gravy liberally over the medallions.Serves 4Recipe by Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard.