Real Recipes From Real Home Cooks ®

pork medallions with dijon creamed apples

(3 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

A simple dish that my family enjoyed from Betty Crocker's Cooking Today.

(3 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For pork medallions with dijon creamed apples

  • 1 1/2 lb
    pork tenderloin
  • 1 Tbsp
  • 1 Tbsp
    vegetable oil
  • salt and pepper
  • 2 md
    cooking apples, unpeeled, cubed
  • 1/2 c
    whipping cream
  • 1/4 c
    apple cider
  • 1 Tbsp
    dijon mustard
  • fresh parsley, chopped

How To Make pork medallions with dijon creamed apples

  • 1
    Cut pork diagonally into 1/4-inch thick slices. Heat butter and oil in 10-inch skillet over medium heat until butter is melted. Cook a few slices pork at a time in butter mixture until light brown on both sides and no longer pink in center. Sprinkle with salt and pepper. Remove pork to warm platter; keep warm.
  • 2
    Add apples to skillet. Cook, stirring occasionally, until apples are tender and liquid has evaporated. Stir in whipping cream, cider and mustard. Heat to boiling, stirring constantly. Pour over pork; sprinkle with parsley.

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