Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1.5 pounds of pork loin dry with paper towels and season evenly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe pan or cast iron skillet over medium-high heat until shimmering, then sear the seasoned pork loin for 4 minutes on each side until golden brown, achieving a good crust.

3. 3

   Remove the seared pork loin from the pan and set it aside, then add 1 finely chopped large onion, 2 thinly sliced stalks of fresh lemongrass, and 1 lightly crushed tablespoon of juniper berries to the pan, cooking for 5 minutes until the onion is translucent.

4. 4

   Deglaze the pan with 0.5 cup of apple cider vinegar, scraping up any browned bits from the bottom, then add 2 diced medium Granny Smith apples and cook for 3 minutes until slightly softened.

5. 5

   Stir in 1 cup of vegetable broth and 1 tablespoon of whole grain mustard, bringing the mixture to a gentle simmer and cooking for 5-7 minutes to allow the sauce to thicken slightly.

6. 6

   Return the seared pork loin to the pan with the apple-lemongrass glaze, transferring the pan to a preheated 375°F (190°C) oven to finish cooking for 10-15 minutes or until an internal temperature of 145°F (63°C) is reached.

7. 7

   Remove the pan from the oven, transfer the pork loin to a cutting board, and let it rest for 5 minutes before slicing it into medallions, then stir 2 tablespoons of unsalted butter into the pan sauce until melted and well combined.

8. 8

   Serve the sliced pork medallions immediately, generously spooning the warm apple-lemongrass and juniper berry glaze over each portion.