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ST. PAUL, Minn. -- The Daily Diner in Saint Paul's Frogtown neighborhood is changing lives one entree at a time.

The diner uses its kitchen as a training ground to help men and women at risk learn job skills and gain practical work experience.

The diner has launched a culinary training program called Our Daily Bread. The 12-week hands-on vocational training provides tangible work experience for those going through a rough spot in life.

The Daily Diner is located in the Frogtown Neighborhood on University Avenue in Saint Paul. For more information, call 651 789-7661.

Apple cinnamon marinated pork loin medallions with cranberry orange and ginger chutney

Recipe for Pork Medallions with spinach and balsamic reduction
3 - 2oz pieces or pork loin cut into medallions
½ cup apple juice
1TSP. ground cinnamon
2Tbs olive oil
1 cup fresh spinach
¼ cup small diced red onion
¼ cup good quality balsamic vinegar
1Tbs. granulated sugar

Prepare pork loin by placing medallions in the apple juice and cinnamon (which have been mixed together). Let marinate for at least one hour.

Heat saute pan on medium heat, add 1 Tbs. of oil. Saute pork for 2-3 minutes on each side until a nice caramel color. Remove from pan and set on a plate.

Add another Tbs. of oil to pan, saute onion for 1 minute, then add spinach until it wilts. Add remaining apple juice and cinnamon marinade along with balsamic vinegar and sugar. Reduce until desired thickness. Add salt and pepper to taste.

Place spinach and sauce mixture on a plate and place port on top. serve with cardamon wild rice pilaf.

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