Title: Schweinsmedallions Mit Sommermajoran (Pork Cutlets W/marj
Categories: German Pork
Yield: 1 Servings

1 1/2	lb	Boneless pork loin cutlets
		(cut no thicker than 1/3 of
		An inch)
1/4	c	Golden raisins, soaked in
		White wine
1	lg	Golden Delicious apple,
		Cored, peeled, quartered,
		Sliced
1	lg	Onion, trimmed, peeled,
		Sliced
3	tb	Vegetable oil
1/3	c	Mustard
1	c	Loosely packed leaves of
		Fresh marjoram, rinsed,
		Chopped
		Salt (to taste)
		Freshly ground white pepper
		(to taste)

This easy-to-make recipe is an adaptation of a Rhine country dish, updated for a reduced cholesterol diet. It is a beautifully color-contrasting meal if you serve it together with red stewed cabbage.

On a cutting board, season cutlets on both sides with salt and pepper to taste (both optional). Evenly spread the mustard on only one side of the meat. In a large, covered non-stick pan, over medium heat, heat the oil and saute onions until lightly golden and limp (about 5-10 minutes). Drain raisins (keep juice). To the translucent onions, add apple slices and raisins. Cook for an additional 5 minutes. Add cutlets, placing them first on the side without the mustard and making space for them by pushing the onions aside. Brown cutlets for about 5-10 minutes on each side. Drizzle the cutlets with raisin wine juice and sprinkle them with the marjoram. Reduce the heat to medium low, cover the pan, and cook the cutlets until they are done. No pink should be visible when you serve the meat. The internal temperature should be at 160-165 degrees F.

serves 4

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