pork tenderloin medallions browned and simmered with honey-cinnamon apples

Some nights on AIP, what actually sounds good is something that tastes like a treat. This one gets there honestly, all out of one skillet, staying inside the protocol the whole time. Dinner still has to happen on a weeknight regardless of how much energy is left, and this one asks little of you for what it gives back.

Pork here is a source of protein, useful fuel for a body doing the ongoing work of calming an overactive immune system, and the apples are a source of soluble fiber, something the gut can actually use.

Look for pork from a farm that gives the animal room to move, when your budget stretches that far. No need for ceremony here. Just give the pan its due: a real sear, a few minutes resting on the board once it comes off the heat, the ordinary care a good ingredient deserves.

Ingredients

• 2-3 cups peeled and sliced Fuji apples, sliced about 1/4 inch thick
• 1 teaspoon cinnamon
• 1/2 teaspoon salt, plus 1 teaspoon salt (used separately)
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1/4 cup arrowroot starch
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons extra virgin olive oil
• 1 lb pork loin or tenderloin, cut into 1/2 inch medallions
• 2 teaspoons fresh thyme leaves

All ingredients here are AIP Core and seed-free as written, so no swaps were needed.

Method

Start with the apples. In a bowl, toss the sliced apples with the cinnamon, the 1/2 teaspoon of salt, the honey, and the apple cider vinegar until everything is coated. Set this aside while you work on the pork so the flavors begin to mingle.

In a second bowl, stir together the arrowroot starch, onion powder, garlic powder, and the remaining 1 teaspoon of salt. Press each pork medallion into this mixture on both sides so it picks up a light, even coating, and shake off any excess.

Warm the olive oil in a large skillet over medium-high heat. Lay the medallions in a single layer without crowding the pan and let them brown undisturbed, roughly 3 to 4 minutes per side, until they release easily and have a golden crust. Work in two batches if your pan is small.

Add the apple mixture to the pan, scraping up any browned bits from the bottom, and let everything simmer together gently. Cook until the apples soften and the liquid turns into a glossy sauce, around 8 to 10 minutes, spooning the sauce over the pork now and then. Check the pork at its thickest point; it is done at an internal temperature of 145 F. Scatter the fresh thyme over the top and serve warm.

Stovetop note

This dish is built for the stovetop and one skillet, so there is no separate appliance version needed. If you want to hold it warm for a short while before serving, keep it on the lowest heat and add a splash of water if the sauce tightens.

*Adapted from autoimmunewellness.com*