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Continued: Recipes: Mac and cheese, pork medallions and chicken soup

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  • Last update: January 16, 2013 - 4:35 PM

• 2 tsp. olive oil

• 2 medium sweet potatoes, peeled and thinly sliced

• 1 onion, thinly sliced


• 1 large apple, Crispin or Granny Smith, peeled and thickly sliced

• 1/4 tsp. cinnamon

• 1 c. apple cider, divided

• 1/2 c. walnuts, toasted and chopped

• 1 tbsp. butter

• 1 tbsp. grainy mustard

• 2 tbsp. chives, minced, optional


Season both sides of the pork medallions with half of both the salt and pepper.

Heat oil in a heavy large skillet over medium-high heat. Add pork and sauté until brown, about 2 minutes per side. It will not be fully cooked at this point.

Transfer pork to a plate and add sweet potatoes and onion to skillet. Reduce heat to medium and sauté until onion is golden, about 7 minutes.

Mix in apple and cinnamon; season with remaining salt and pepper. Continue cooking, stirring frequently for 5 minutes.

Nestle pork among vegetables, pour in 2/3 cup apple cider and bring to a boil.

Cover, reduce heat to low and simmer until pork is just slightly pink and vegetables are tender, about 15 minutes.

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