I don’t know where the line Pork Chops and Applesauce comes from, but I do know that it is said with the over-inflated swagger of a prohibition era gangster (at least when I say it). Feel free to comment below if you can identify the character, movie or context of the quote.
That being said, the quote did give me some sort of fascination with the idea of eating pork chops and applesauce. However, since I don’t like applesauce and I have a slight problem with being unable to leave recipes alone, I made some minor changes and ended up with a light and delightful meal that I hope still maintains the comfort of the original dish.
For starters, pork chops were a little large, so I went for the adorable and flavorful pork tenderloin medallions. They are perfect if you have friends who are always asking to share or cut things in half, which I find infinitely annoying. In any case, individually sized pork tenderloin medallions solve that problem and still take on a hearty nature when served with slightly sweet apples.
Roasted Pork Tenderloin Medallions and Sauteed Apples
- 4 Pork Tenderloin Medallions
- 2 tsp Black Pepper
- 3 tsp Minced Garlic
- 1 tsp Honey
- 1 tsp Dijon Mustard
- 1/2 tsp Worcestershire Sauce
- 2 Tbsp Olive Oil
- 1 tsp Coarse Salt
- 1 bunch Asparagus, white base removed
- 2 Medium Gala Apples, Sliced Thin
- 1 Medium Onion, Sliced Thin
Preheat oven to 350. Season Pork Medallions evenly with 1 tsp Pepper. In a bowl, mix 2 tsp Garlic, Honey, Mustard and Worcestershire Sauce. Marinate Pork Medallions in the mixture for 30-60 minutes. Place Medallions on a foil lined pan and bake for 20 minutes, spooning excess marinade over pork halfway through.
Toss Asparagus with 1 Tbsp Olive Oil, Salt, 1 tsp Pepper and 1 tsp Garlic. Place Asparagus on a foil lined pan and bake for 12-15 minutes. Asparagus is done when color reaches a bright green.
In a large pan, heat 1 Tbsp Olive Oil over medium heat. Add Apple and Onion Slices and saute until softened and slightly browned.
Arrange Apples around the perimeter of the plate. Lay Asparagus across the center of the plate and top with Pork Medallions. That way, all the delicious juices will run down over your Apples and Asparagus – - that’s my favorite part!