8 pork loin medallions (1 kg)
Salt and pepper, to taste
2 tbsp olive oil
2 red apples, cored, cut into 8 wedges
25 g butter, chopped
1 eschalot, peeled, finely chopped
2 tsp finely chopped fresh thyme
¼ cup maple syrup
Steamed broccolini, to serve
Steamed potatoes, to serve
Fresh thyme leaves, to garnish
- Season pork with salt and pepper.
- Heat oil in a large frying pan over a medium to high heat. Add pork in two batches. Cook for about 3 to 4 minutes on each side, or until just cooked. Remove. Rest, loosely covered with foil.
- Add apples, butter, eschalot and thyme to same pan. Cook, stirring, for 2 minutes, or until just tender. Add syrup. Bring to boil. Boil until slightly thickened.
- Serve pork with apples, steamed broccolini and potatoes. Garnish with thyme.