Harvest Pork Medallions

It usually begins in October. As the Fall season settles in, our calender becomes heavy with scheduled events. One weekend we're celebrating our wedding anniversary. The next, we are going to the pumpkin patch with our parents. After that, there is the Halloween party with our friends. And as I watch the days grow shorter, the dark cold chill of winter whispering around the corner, the scheduled events quickly consume our calender as November steps in.  Before I know it, we're in a full on sprint towards the holidays and I am left standing elbow deep in a list of things to do.

Luckily, just as the holiday season begins to take its toll on my sanity, the Fall harvest flourishes with what are some of my favorite comfort foods. As I slip into my sweat pants in preparation for my "festively plump" physique, I sneak away into the kitchen and joyfully play around with the endless flavor combinations of Fall.

This dish was inspired by several classic flavor combinations: apples and cheese, garlic and onions, pork and apples, pork and onions, sage and cheese, and sage and pork. So what did I do? I threw them all together in hopes that it would create a flavor explosion. And that it did! In tribute to the Fall season, this dinner highlights several harvest delights in a juicy, hearty, and colorful display.

I totally made this recipe up, so if you have any comments or suggestions, I would love to hear them!

Harvest Pork Medallions

Ingredients:
2 medium-large pork medallions
salt and pepper to taste
2 Tbls olive oil
1 large apple, diced
1/2 yellow onion, sliced into strips
8 cloves garlic
3 Tbls olive oil
4 thin slices of brie
4 Tbls sage pesto (for the recipe, click on the following link: http://thetastyspoon-gingerales-kitchen.blogspot.com/2011/06/popeyes-pesto.html)

Preheat the oven to 375 degrees.

In an oven safe baking dish, combine the apple, onion, garlic, and 3 Tbls of olive oil. Place in the oven uncovered and bake for about 45-60 minutes or until soft, stirring occasionally.

Meanwhile, using the 2 Tbls olive oil, rub down each medallion so that both sides are evenly coated. Sprinkle with salt and pepper on both sides of the medallions.

Place the seasoned medallions in a cold pan and bring up to a medium high temperature. Starting off in a cold pan will allow the meat to retain its moisture as it is brought up to temperature. Allow the medallions to cook about 7-10 minutes on each side until they are golden in color. Then remove from the pan and place in an oven safe baking dish.

Remove the apple, onion, garlic mixture from the oven (when finished) and set the oven to broil.

Top each medallion with two slices of brie. Then place the medallions into the oven, uncovered, and broil until the brie is melted.

Remove medallions from the oven.

On a serving plate, smear the pesto onto the spot where the medallion will be placed. Set the medallion onto the pesto and top off with the baked apple, onion, garlic mixture.

Sprinkle with salt and pepper and serve hot.