Pan roasted pork Medallions with sauteed apples

1
Lynnda Cloutier

By
@eatygourmet

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

Rating:

★★★★★ 1 vote

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

How to Make Pan roasted pork Medallions with sauteed apples

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.

Printable Recipe Card

About Pan roasted pork Medallions with sauteed apples

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



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