Pork Loin Medallions with Spiced Apple Chutney

1. Simmer the Spiced Apple Chutney

1. In a small saucepan over medium heat, melt 1 tablespoon of butter with 1/2 tablespoon of cooking oil.
2. Add the diced red onion and a pinch of salt. Cook gently for about 3 to 4 minutes until softened and translucent.
3. Stir in the minced garlic, ground cinnamon, ground ginger, ground cloves, and mustard seeds. Cook for 1 minute until fragrant.
4. Add the diced apples, brown sugar, apple cider vinegar, and 60ml of water or stock. Bring the mixture to a gentle boil.
5. Reduce heat to low, cover partially, and let it simmer for 12 to 15 minutes, stirring occasionally, until the apples are tender, translucent, and coated in a glossy, thickened glaze. Season to taste with a touch of salt and black pepper, then remove from heat and keep warm.

2. Prepare and Sear the Pork Medallions

1. Pat the pork loin medallions completely dry with paper towels. Season both sides generously with salt and freshly cracked black pepper.
2. Heat the remaining 1 tablespoon of cooking oil in a heavy skillet or frying pan over medium-high heat until shimmering hot.
3. Lay the pork medallions into the pan without overcrowding. Sear undisturbed for 2.5 to 3 minutes until a rich, golden-brown crust forms on the bottom.
4. Flip the medallions over and add the remaining 1 tablespoon of butter and fresh thyme sprigs to the skillet.
5. Reduce the heat to medium. As the butter melts and foams, tilt the pan slightly and spoon the herb-infused butter over the tops of the medallions for another 2 to 3 minutes, or until the pork reaches an internal temperature of 63°C (145°F) for juicy, tender meat.

3. Rest and Plate

1. Transfer the cooked medallions to a warm plate or cutting board and let them rest for 4 to 5 minutes so the juices redistribute.
2. Arrange the medallions elegantly across warm dinner plates, spooning any resting pan juices over the meat.
3. Top each portion with a generous spoonful of warm, glossy apple chutney and garnish with fresh thyme leaves. Serve immediately alongside creamy mashed potatoes or buttered roasted green beans.