PORK MEDALLIONS TOPPED WITH GOAT CHEESE AND APPLE RAISIN CINNAMON COMPOTE

Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote image

Provided by Robert Irvine : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 9

12 (4-ounce) pork loin medallions
1 cup all-purpose flour seasoned with salt and freshly ground black pepper
1/4 cup canola oil
8 Granny Smith apples, peeled, cored and sliced
1/4 cup raisins
1 cup veal stock
2 teaspoons ground cinnamon
1/4 cup butter
1 (5-ounce) log goat cheese, crumbled

Steps:

Coat the pork medallions with flour mixture, shaking off excess. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes. Remove to a warm place and let rest. Pour off most of the oil from skillet, leaving only a coating. Add the apples and raisins and saute for 3 to 4 minutes. Add the veal stock and cinnamon. Swirl butter into the apple mixture to make a sweet and savory apple compote. Spoon some apple compote into the center of each of 6 plates. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve.