- Heat oil over medium heat in a pan. Sear medallions for 1 minute on each side. Remove from pan.
- Add apples and fry for 1 minute. Remove from pan.
- Add chicken broth to pan, scraping bottom to detach all particles. Add curry paste and diluted cornstarch, whisking constantly. Bring to a boil.
- Return pork medallions to pan, reduce heat to low, cover and let simmer for 10 minutes. Add apples halfway through cooking. Salt and pepper to taste. Served with herbed couscous.
: Replace some or all of the apples with seasonal peaches!
n: The perfect match with a medium-bodied white.