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pork tenderloin with applesauce and green beans on white plate

Meaningful Eats

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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