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Veal or Pork Medallions & Fruity Sauce


Number of Servings: 4
Prep Time: 45 min Skill Level: Average


4 veal or pork medallions, trimmed
1-2 cloves garlic, finely chopped
freshly ground black pepper
2 tsp fresh thyme leaves, chopped if necessary
1 tbsp extra virgin olive oil
1/2 red capsicum (bell pepper), seeded and thinly sliced
1 tsp grated ginger
1 green apple, cored and thinly sliced (peel left on)
4 spring onions (shallots) trimmed, washed and finely chopped
quarter cup dry white wine
quarter cup apple juice


1. Season the meat with the garlic and pepper rubbing it in well on both sides.

2. Gently pat on the thyme spreading it evenly over the meat.

3. Heat half the oil in a non-stick skillet or frypan to a medium heat and fry the meat gently turning only once about 6-8 minutes each side.

4. Transfer the meat to a serving dish and keep warm.

5. Add the remainder of the oil to the pan and then add the capsicum - pepper, ginger, apple and spring onions and cook over a medium heat until the fruit and vegetables start to soften.

6. Spoon the apple mixture over the cooked meat.

7. Add the wine and apple juice to the pepper season to taste with a little more pepper if desired.

8. Bring the sauce to the boil, and allow it to reduce over a high heat for several minutes and then pour the sauce over the meat and apple mixture.

Submitted By :

Nutrition Australia


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.



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