Pork Tenderloin Medallions (with Apples)
Pork tenderloin medallions are easy to make and taste great with homemade applesauce. Make this recipe tonight for a quick and delicious family dinner.
Servings 4 servings
For the Golden Applesauce:
- 4 apples I usually use Gala, peeled and chopped
- 2 teaspoons lemon juice
- ¼ cup golden raisins
- 1 inch piece of fresh ginger root peeled and whole
- 2 Tablespoons light brown sugar or coconut sugar
- 1 ⅓ cup apple juice
- ½ teaspoon ground cinnamon
- ¼ 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
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!
*The applesauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Gently reheat until warm before serving.
I love serving this with mashed potatoes or roasted yukon gold potatoes for a true fall feast! To roast yukon gold potatoes, simply cut them into wedges, toss with olive oil and salt/pepper, then roast at 400F for 35-40 minutes.
- 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.
Calories: 838kcal | Carbohydrates: 48g | Protein: 188g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 589mg | Sodium: 494mg | Potassium: 3898mg | Fiber: 5g | Sugar: 37g | Vitamin A: 115IU | Vitamin C: 10.2mg | Calcium: 81mg | Iron: 9.3mg