Pan roasted pork Medallions with sauteed apples

Lynnda Cloutier

By
@eatygourmet

Made this for supper tonight. Got rave reviews. It's a combo of two different recipes,tweaked by me.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

30 Min

Method:

Saute

Ingredients

2 tsp. kosher salt
1 tsp. black pepper
1/4 tsp. ground cinnamon
2 pork tenderloins, trimmed cut into eight 2 inch thick medallions, (2 1/2 lbs)
4 large tart apples, peeled, cored and sliced 1/4 inch thick
1/4 cup butter
2 tsp. cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 tsp. ground cinnamon

Directions Step-By-Step

1
For apples: in large skillet or pan, melt butter over medium heat; add apples. Cook, stirring constantly til apples are almost tender about 6 to 7 minutes. Disso0lve cornstarch in water, add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
2
For pork: Preheat oven to 400. Mix 2 tsp. salt,1 tsp. pepper, and 1/4 tsp. cinnamon. Sprinkle on both sides of medallions.
3
Sear medallions in oil in saute pan over high heat til brownd, 5 minutes. Flip medallions, transfer pan to oven, and roast til an instant read thermometer inserted into the thickest part registers 140, 10 to 12 minutes. Transfer medallions to a plate, tent with foil and allow-them to reach an internals temperature of 145. Serve with sauteed apples
4
Note: I didn't use pork tenderloins for this dish, but I did have thick boneless pork chops. I sauteed them, cutting the amount of salt, pepper and cinnamon in half, as there were only two thick pork chops. Everything else stayed the same.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: American