Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote

• 12 (4-ounce) pork loin medallions
• 1 cup all-purpose flour seasoned with salt and freshly ground black pepper
• 1/4 cup canola oil
• 8 Granny Smith apples, peeled, cored and sliced
• 1/4 cup raisins
• 1 cup veal stock
• 2 teaspoons ground cinnamon
• 1/4 cup butter
• 1 (5-ounce) log goat cheese, crumbled

1. Coat the pork medallions with flour mixture, shaking off excess.
2. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes.
3. Remove to a warm place and let rest.
4. Pour off most of the oil from skillet, leaving only a coating.
5. Add the apples and raisins and saute for 3 to 4 minutes.
6. Add the veal stock and cinnamon.
7. Swirl butter into the apple mixture to make a sweet and savory apple compote.
8. Spoon some apple compote into the center of each of 6 plates.
9. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork.
10. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve.

pork loin medallions, flour, canola oil, apples, raisins, veal stock, ground cinnamon, butter, goat cheese

Taken from www.foodnetwork.com/recipes/robert-irvine/pork-medallions-topped-with-goat-cheese-and-apple-raisin-cinnamon-compote-recipe.html (may not work)