Pork tenderloin medallions are easy to make and taste great with homemade applesauce. Make this recipe tonight for a beautiful and delicious family dinner.
This might just be my favorite pork recipe of all time! If you need a meal that is fancy enough for company or holidays (hello Easter dinner!) but still easy, this pork tenderloin is the answer.
It’s no secret that apples and pork go perfectly together, and this golden applesauce takes the combination to a whole new level.
The golden applesauce has apples, golden raisins, cinnamon and nutmeg, a hint of ginger and apple juice.
Difference between pork loin and pork tenderloin
While the names sound similar, these two cuts of meat are different in both shape and cooking method.
- Pork loin – This cut can be boneless or bone-in and is shaped more like a steak. It has more fat than a tenderloin and is usually cooked in the oven or on the grill.
- Pork tenderloin – This cut is boneless and shaped more like a cylinder. It’s very lean and best for quick cooking so it doesn’t dry out.
How to make pork medallions with apples
This pork medallions recipe is easy to make and saves time with multitasking.
Once everything is done, just spoon the warm apples over the medallions and serve with a side of roasted Yukon gold potatoes.
Ingredients for the golden applesauce 
- Gala apples, peeled and chopped – Honeycrisp or Fuji are good substitutes
- Lemon juice
- Golden raisins
- Fresh ginger root, peeled and whole
- Light brown sugar – or coconut sugar
- Apple juice Spices – cinnamon, nutmeg, salt
- Cornstarch + water – or use arrowroot powder instead
How to make the apples
- Add all of the applesauce ingredients to a medium pot, except for the cornstarch and water. Simmer over medium-high heat for about 15 minutes – the apples should soften but still hold their shape.
- Make a slurry with the cornstarch and water, then whisk into the pot. Simmer for a few more minutes while the applesauce thickens.
- Remove the pot from the heat. Scoop out the piece of ginger and discard.
- Transfer the applesauce to a serving bowl and set aside.
The applesauce will continue to thicken as it cools.
Obviously it pairs well with pork, but it’s delicious all on its own too!
You can always make it by itself – store in the refrigerator for snacks or a quick side for kid’s meals.
Plus, the recipe can easily be doubled or tripled for large batches!
Ingredients for the pork tenderloin medallions
- Pork tenderloins
- Olive oil
- Salt and pepper
How to make the pork medallions
- Use a sharp knife to slice the pork tenderloins into medallions. Each one should be about 2 inches thick.
- Press on each piece to flatten slightly, then pat dry with a paper towel. Season each side with salt and pepper.
- Cook the medallions in oil over medium-high heat for 3-4 minutes, then flip and cook for another 2-3 minutes. Work in batches so you don’t crowd the pan, and don’t move the meat while it’s cooking (or it won’t crust).
- Remove the pan from the heat and place the pork medallions on a large plate. Make a tent with foil and cover the plate to keep the meat warm until serving.
Recipe notes
- Storage – Store the pork and applesauce in separate containers and keep in the refrigerator. The pork will last about 3-4 days, and the applesauce is good for up to 1 week.
- Reheating – For the best texture, reheat both on the stove until warmed through. You can also use the microwave, but heat them separately as they need different cook times.
- Freezing – You can freeze any leftover pork medallions by wrapping them in foil and placing them in a freezer-safe storage bag. Applesauce should be stored in airtight containers. Both last up to 2 months in the freezer and should be thawed in the refrigerator before reheating.
MORE PORK RECIPES TO TRY
If you love the fruit flavor of pork medallions with apples, try my Pork and Pineapple Stir Fry. These recipes for smoked beef tenderloin and roasted pork loin are also show-stoppers.
Or try this baked pork tenderloin. This pork would be delicious with these keto green beans or instant pot broccoli as a side! You also might like this post on how to boil green beans.
Otherwise, here are a couple of pork chop recipes that are just as easy to make:
Pork Tenderloin Medallions (with Apples)
Ingredients
For the Golden Applesauce:
- 4 apples I usually use Gala, peeled and chopped
- 2 teaspoons lemon juice
- 1/4 cup golden raisins
- 1 inch piece of fresh ginger root peeled and whole
- 2 Tablespoons light brown sugar or coconut sugar
- 1 1/3 cup apple juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1 tablespoon cornstarch or arrowroot powder + 1 tablespoon water
For the Pork Tenderloin:
- 2 pork tenderloins
- salt and pepper
- 2 tablespoons olive oil
Instructions
- Combine all the ingredients for the applesauce except the arrowroot/water mixture in a medium pot over medium high heat. Bring to a simmer and cook until a chunky sauce forms, about 15 minutes, stirring occasionally.
- Once apples are soft and the sauce has reduced slightly, whisk in the arrowroot/water mixture. Simmer for another 3-4 minutes. Remove from the heat and discard the ginger.
- Meanwhile, cook the pork. Slice the pork tenderloins into 2-inch medallions. Flatten each piece slightly and dry with paper towels. Sprinkle both sides generously with salt and pepper.
- Heat the olive oil over medium-high heat until shimmering, add the pork (you may have to do this in 2 batches) and cook without moving for 3-4 minutes. Flip and cook on the other side for another 2-3 minutes. Transfer to a plate and tent loosely with foil until ready to serve. Top with the warm applesauce and enjoy!
Notes
- Storage – Store the pork and applesauce in separate containers and keep in the refrigerator. The pork will last about 3-4 days, and the applesauce is good for up to 1 week.
- Reheating – For the best texture, reheat both on the stove until warmed through. You can also use the microwave, but heat them separately as they need different cook times.
- Freezing – You can freeze any leftover pork medallions by wrapping them in foil and placing them in a freezer-safe storage bag. Applesauce should be stored in airtight containers. Both last up to 2 months in the freezer and should be thawed in the refrigerator before reheating.
Nutrition
This post was originally published on March 22, 2017. It was republished with step by step photos on July 28, 2020.
I’m a huge fan of pork and apples. The sweet and savory taste is always a winner.
Made this last night
Didn’t have quite enough apple juice, so topped it off with real cranberry juice.
Had dark raisins and dried cranberries be on hand, chose the dark raisins. Used tapioca flour rather than cornstarch. Served over a wild rice mix. This was a really good meal. My husband is a Dan of the wild rice mix, me not so much. The applesauce made the rice disappear for me. Next time…mashed potatoes!
I’m so glad you liked it! 🙂
What a delicious recipe, Erin! I’m sharing a link to it in my GF meal plan over at The Better Mom this week. I hope it brings some new friends your way! Blessings to you and your family for a Happy Thanksgiving! 🙂 Kelly
Thank you so much Kelly! I hope you have a Happy Thanksgiving as well!
Thank you! This is such a yummy recipe and really easy to make. Love the apples with the pork. So good! 🙂