Pork Medallions with Sweet Potatoes & Apples

I'm willing it to be fall, even if the weather won't cooperate.  It was in the low 90's yesterday and today, but I still had my pinecone candle burning and I made one of my favorite fall dishes.  Because it sounded good even though the A/C was running, and because it was on the meal plan for the week.  And I try hard not to deviate from the meal plan when I take the time to actually make one.

I originally found this recipe in one of those soft cover recipe books you always find in the checkout aisle of the grocery store.  I've long since lost the book, but I've adapted the recipe from memory and this is what I make now, adding and ingredient here and there like nutmeg, and leaving apple skins intact.  It's a hearty meal, made all in one pan and almost, just almost translates into a thick stew of sorts.  Whatever you classify it as though, be it a stew or just a skillet meal, it's filling without being rich, and the subtle flavors of fall blend together effortlessly.

Pork Medallions with Sweet Potatoes & Apples:

1.5 lb pork tenderloin, sliced 1/2 inch thick

3 tbsp Extra Virgin Olive Oil

2 sweet potatoes, peeled and sliced

2 apples, cored and sliced in quarters

1 cup flour 

2 cups chicken broth

1/2 tsp nutmeg

salt & pepper

Rinse & pat dry your pork.  Add salt & pepper to your flour and spread on a plate.  Lightly roll the pork in the flour and add to a large skillet with olive oil.  Cook on medium heat until slightly browned and flip.  Remove pork from the pan when browned on both sides, but still slightly pink in the center.  

Add chicken broth to pan and scrape up the drippings from the pork & stir in.  Add potatoes and cook on medium heat for 15 minutes, or till just slightly fork tender.  Add the apples & cook for 5 minutes more.  Sprinkle with nutmeg.  Add the pork medallions back in and lower heat to low, adding 1-2 tbsp of flour to thicken up broth if need be.  Cover and simmer for 10 minutes till pork cooks all the way through.  Scoop up ingredients & ladle some of the gravy over the top.  Sprinkle with a pinch of nutmeg.

So here's the thing, I'm posting the recipe here because I'm just nice like that :)  But if you'd like to be able to print up a pretty snazzy recipe card to save you from having to scribble down this recipe on a post-it note, only for it to get lost later, head on over here, to the Shop for Sharlie shop to purchase a printable of this recipe, along with 4 other favorite recipes of mine.

I read about Sharlie on Jessica's blog last week and Sharlie's story shook me up, and broke my heart, but there is hope.  There's always hope.  Sharlie suffers from cystic fibrosis and is currently surviving off of 18% lung capacity.  She is a wife.  She is a mother to a young boy.  She is you, and she is me.  And she has over $250,000 in medical bills waiting for her.  Jessica and her sister Mique put together this little shop, filled with tutorials, inspiring printables and other fun stuff, and now I'm proud to say the shop will include some of my recipes! 

So please visit the shop and help support this awesome cause.  I can't believe almost $50,000 has already been raised.  That is so, so incredible!  Oh, and if you head on over and purchase something, come back and let me know via a comment.  I'll hold a fun giveaway at the end of the week for all my readers that help out and purchase something from the shop!

Happy Monday everyone!  I hope you all had a great weekend.   Linking up with Heather for Life Made Lovely Monday