Pork Medallions with Homemade Applesauce & Barley Mushroom-Saute
The mild flavors of tender pork pair perfectly with sweet apples. For a new take on this classic American fusion of flavor, we’ve steamed hardy apples, then mashed and simmered them slowly to create a home-style applesauce. Thanks to the mushrooms in this dish, each serving contains 71% of your daily need for manganese, an important trace mineral that helps maintain bone health and blood sugar levels in the body.
2 large red apples (such as Fuji, Braeburn or Gala), cored and chopped
2 tsp extra-virgin olive oil, divided
8 oz cremini or button mushrooms, sliced
5 green onions, green parts only, minced, ¼ cup reserved for garnish
2 tsp dried rosemary, divided
1 tsp dried thyme, divided
½ tsp sea salt, divided
1 lb pork tenderloin, trimmed and cut into ½-inch-thick medallions or cutlets
In a medium pot, bring 22⁄3 cups water to a boil. Stir in barley, cover and reduce heat to medium-low. Simmer for 10 minutes, until tender. Drain and set aside.
Meanwhile, prepare applesauce: In a shallow pan, add apples and enough cold water to barely cover. Cover with lid and place on medium heat. Bring to a simmer and cook for 10 minutes. Drain and return apples to pot. With a potato masher, mash coarsely. Add ¼ cup water and place on medium-low heat. Cover, bring to a simmer and cook for 10 minutes, until thickened but still chunky.
In a large nonstick skillet, heat 1 tsp oil on medium. Add mushrooms and sauté, stirring occasionally, for 5 minutes. Stir in onions, 1 tsp rosemary, ½ tsp thyme and ¼ tsp salt and cook for 5 minutes, stirring occasionally. Stir in barley. Divide among serving plates and cover to keep warm. Wipe out skillet.
In skillet, heat remaining 1 tsp oil on medium. Add pork and cook for 5 minutes, turning halfway. Add remaining 1 tsp rosemary, ½ tsp thyme and ¼ tsp salt. Cook for 2 minutes, until pork is golden brown on both sides and thickest piece is cooked through. Add pork to serving plates and garnish with remaining ¼ cup onions. Serve with applesauce.
Tart green apple and rich caramelized onions compliment sweet and salty orange and soy sauce-infused pork in this tropics-inspired Clean Eating recipe. A single serving of this fiber-rich luau meal offers 40% of your daily recommended intake of selenium. The micro-mineral has been shown to promote the repair of DNA cells and the destruction of abnormal cells, which may help reduce your risk of cancer.
We’ve piled all the fixings of a hearty beef and barley stew into personal ramekins and slathered each in pillowy dough in this Clean Eating recipe. If you’re strapped for time, top your ramekins with store-bought whole-wheat biscuits and bake until golden. These pies pack in 70% of your daily fiber!
Vietnamese cuisine treasures the balance between textures and flavors. In this brilliant dish, we’ve mixed crunchy vegetables with soft noodles and juicy pork tenderloin, and blended sharp ginger with pungent garlic for pleasing contrast. To maximize your intake of sulforaphane, a cancer risk–reducing compound found in cruciferous veggies, choose broccoli sprouts. Sulforaphone levels are 10 to 100 times higher in three-day-old broccoli sprouts than they are in broccoli.