Cinnamon-apple pork medallions

1. Slice pork into 1/2-inch (1-cm) rounds. Place in a medium-size bowl. In a small bowl, stir cinnamon with allspice, salt and nutmeg. Using your hands, rub spices into meat until evenly coated.
2. Heat oil in a large frying pan set over medium-high heat. Add half of meat. Cook until lightly browned, 2 to 3 minutes per side. If meat is browning too quickly, reduce heat to medium. Remove to a plate. Repeat with remaining meat, adding a little more oil, if needed, then remove to same plate. Cover meat loosely with a tent of foil to keep warm.
3. Pour juice into pan. Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavour. Bring to a boil. Boil, stirring often, to reduce juice by about one-third, 2 to 3 minutes. Pour in cream. Boil, stirring occasionally, until slightly thickened, 2 to 3 minutes.
4. Return meat to pan along with any accumulated juices. Reduce heat to low. Simmer, uncovered, turning meat and stirring occasionally, until meat is warmed through, from 1 to 2 minutes. Place meat on individual plates and spoon sauce overtop. Sprinkle with green onions. Serve with mashed potatoes and steamed broccoli or brown rice, baby carrots and green beans. Pour some of sauce overtop rice.

• Lighten up

  Reduce the amount of fat in this recipe by substituting 1/3 cup (75 mL) regular sour cream for whipping cream. However, it's important not to boil sour cream--just whisk it into pan juices at end of cooking to prevent sauce from curdling. Sprinkle with green onions.

• 27.6 g protein
• 9.9 g fat
• 6.5 g carbohydrates
• 0.4 g fibre
• 1.8 mg iron
• 30 mg calcium
• 447 mg sodium
• 230 calories

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