Saturday, November 9, 2013

Pork Tenderloin Medallions with Sauteed Apples

With only 20 minutes prep time, this is a great dinner, even on a weeknight.  It starts with tender pork medallions, uses cinnamon and nutmeg on the meat, and tops it with apples.  This provides a sweet yet savory flavor that you don't expect in your main course, but is quite welcome.  I attempted to keep the apples pretty firm to provide some texture and color, as you do not peel them for this dish. I also used mushrooms in mine but that is optional if your family doesn't prefer them. They are served here with twice baked potato and steamed broccoli.

When selecting a pork tenderloin, you can really use any type and size you prefer.  I like the smaller vacuum packed variety and selected one that had been pre-seasoned.  However plain would also do well in the dish as you do add additional seasoning to the meat.

I recommend using a stainless steel or cast-iron skillet as these will provide optimal browning and give you those flavorful brown bits in the bottom of your skillet enhancing the flavor of your sauce.  Don't worry if the meat sticks.  When you are ready to turn it, use a metal spatula to ensure as much of the browning stays on the meat as possible.  The crust that's left behind in the pan will easily come up when the wine or cider is added.


1 teaspoon olive oil
Food release (Pam)
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1, one to two pound pork tenderloin
2 tablespoons butter
1 medium onion, sliced
1 cup "baby Bella" mushrooms, sliced
1 large Gala apples, cored and thinly sliced
1/2 cup white wine or apple cider


Heat oven to 250F degrees.  Cut the pork crosswise into 1/2 inch slices.  Spray a large stainless steel or cast-iron skillet with food release.  Heat olive oil in the skillet over medium-high heat.

Combine the salt, coriander, pepper, cinnamon, and nutmeg and sprinkle spice mixture evenly over pork slices. Add the pork to the skillet and cook until well browned (about 3 minutes) then turn and cook another 1-2 minutes.

Remove pork from pan and place on a oven-safe platter and cover with foil. Place in the oven.

Melt butter in the pan and onions and a pinch of salt. Sauté for 3 minutes until becoming tender.  Add the optional mushrooms and continue to sauté for another 2-3 minutes, then add the apples.  Sauté until apples have some color but are still firm.

Add white wine or apple cider to pan release any brown bits that stuck when the meat was cooking  Cover and cook for about 4 minutes more, until the flavors are combined but the apples still have color and are somewhat firm.  Season to taste with salt and pepper.

Remove the pork from the oven and spread the apple mixture and sauce over pork and serve.

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