Medallions of Pork Courtesy Of: Sysco Corporation Medallions of Pork Serves 24 60 mL or 4 Tbsp Canola oil 3 Kg or 6 lbs Sysco Classic Boneless pork loin, sliced into medallions 300 g or 12 oz All-purpose flour Salt and ground black pepper, pinch each 12 Apples, cut in wedges 140 g or 5 oz Apple brandy 500 mL or 18 oz Chicken stock 30 mL or 6 tsp Arrowroot 1.5 Kg or 3 lbs Wild rice 1.5 Kg or 3 lbs Cauliflower In a medium hot sauté pan, heat canola oil. Lightly dust and season the medallions of pork and place in sauté pan, brown both sides well. Cook until done, remove from pan and hold warm.

Add apple wedges to the remaining oil in the pan and brown the apples. Flambé with apple brandy.

Add the stock then de-glaze the pan. Heat the stock and cook apples until tender; thicken with arrowroot.

Spoon apples and sauce on plate. Place cooked medallions on the apples. Serve with wild rice and steamed cauliflower.