Serve easy Pan Seared Pork Medallions in less than 20 minutes for a fast skillet meal! Sliced, tender pork tenderloin fillet quickly cooks in a creamy apple, cranberry, dijon sauce.
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Pork Tenderloin with Apples
This quick and easy meal idea is elegant and flavorful enough for a dinner party, but also quick and easy to prepare for a weeknight meal. Where pork tenderloin has to rest before slicing and serving, pork medallions can immediately go from skillet to the dinner table for fast meal!
Whenever I see pork tenderloin on sale I snatch it up for dinner. Pork is a great tasting lean meat that pairs with a variety of spices, rubs, and pan sauces.
Tender sautéed apples, dried cranberries, and an easy dijon sauce flavors this pork medallions recipe. Pork with apples is a match made in heaven and always seems to be a huge success at dinner time.
Similar to this pork meatloaf recipe, apples are used to bring juiciness and flavor to the pork. The apple’s extra moisture prevents very lean pork tenderloin from drying out. If you love juicy pork recipes, also try Instant Pot Pork Roast or Garlic Rosemary Pork Chops!
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Dijon Sauce
Tangy dried cranberries balance out the sweetness and savoriness in the easy dijon mustard sauce. The creamy dijon gravy uses staple kitchen pantry items and requires no fancy ingredients!
In fact, after buying a pork tenderloin and apple, I bet you’ll have all the ingredients to make this less than 20 minute skillet recipe. We love affordable, quick like this one and Creamy Sun Dried Tomato Chicken for busy weeknights.
Best Way To Cook
Pork medallions cook very quickly since they are portioned smaller than an entire tenderloin. Pan seared pork tenderloin medallions take 2 minutes per side in the skillet over medium high heat.
For Easy Pan Seared Pork Medallions recipe the pork first browns in butter until golden. Add the sliced apples, cranberries, and dijon sauce ingredients to the pan, cover, and cook for 5 additional minutes until the pork is cooked through and apples are tender.
Let’s Make This Together!
- Slice a 1 pound pork tenderloin into 2 inch thick medallions.
- Mix together apples, cranberries, dijon mustard, apple cider vinegar, honey, worcestershire, thyme, rosemary, nutmeg, salt and pepper.
- Melt butter in a large skillet over medium heat. Add the pork and brown for 2 minutes on each side.
- Add the apple dijon sauce to the pork skillet and bring to a boil.
- Cover and cook on low for 5 minutes until pork cooks through and apples are tender.
Serving Suggestions
These side dishes are impressive enough for entertaining, yet quick and easy for a weeknight meal! All perfectly compliment the sweet and savory pork apple flavor!
- Smashed Potatoes – Creamy red potatoes are crushed, drizzled with a toasted browned butter, and baked up to gloriously crispy and brown in the oven.
- Roasted Butternut Squash has four simple ingredients, but makes one phenomenal, easy side dish recipe.
- Roasted Zucchini is an easy, oven baked recipe perfect all year round and makes a great compliment to the meal.
Tips / Suggestions
- For a richer cream sauce, add a splash of heavy cream after the apples have cooked.
- Use a splash of white wine or chicken broth to deglaze the pan and loosen browned bits. This enhances the flavor of the dijon mustard sauce.
- For more gravy, add 1/2 cup chicken broth to the dijon sauce.
- Substitute maple syrup for the honey to bring out the apple’s sweetness.
- To flavor the dish using fresh herbs, substitute 2 teaspoons or freshly minced thyme, rosemary, or sage for the dried spices.
- Using an instant read thermometer is the best way to accurately read temperatures quickly and save pork tenderloin from being overcooked.
- If not serving immediately cook the pork in an oven safe skillet. Cover with a secure lid and keep in a low oven until ready to serve.
- For a pork chops with dijon dinner, substitute bone in or boneless pork chops.
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Easy Pan Seared Pork Medallions
Ingredients
- 1 large apple, peeled and thinly sliced
- 2 tablespoons dried cranberries
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried rosemary, crushed
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 16 ounces pork tenderloin, sliced in 2 inches thick medallions
- 1 tablespoons butter
Instructions
- In a small bowl, combine apples, cranberries, dijon mustard, vinegar, honey, worcestershire, thyme, rosemary, nutmeg, salt and pepper. Set aside.1 large apple, 2 tablespoons dried cranberries, 2 tablespoons dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 teaspoon Worcestershire sauce, ⅛ teaspoon dried thyme, ⅛ teaspoon dried rosemary, ⅛ teaspoon nutmeg, ¼ teaspoon salt, ⅛ teaspoon pepper
- In a large skillet, melt butter over medium heat. Add half of the pork medallions, browning 2 minutes per side. Remove to a plate and repeat with second half of pork.1 tablespoons butter, 16 ounces pork tenderloin
- Transfer all the pork back to the skillet. Stir in apple dijon mixture and bring to a boil. Cover and reduce heat to a simmer. Cook pork and apples for 5 additional minutes. Apples should be softened and pork be cooked through to temperature of at least 145°F.
- If you’d like your sauce a little thicker, remove pork chops and keep warm. Simmer sauce uncovered 1-2 minutes until reduced and thickened.
Notes
Tips / Suggestions
- For a richer cream sauce, add a splash of heavy cream after the apples have cooked.
- Use a splash of white wine or chicken broth to deglaze the pan and loosen browned bits. This enhances the flavor of the dijon mustard sauce.
- For more gravy, add 1/2 cup chicken broth to the dijon sauce.
- Substitute maple syrup for the honey to bring out the apple’s sweetness.
- To flavor the dish using fresh herbs, substitute 2 teaspoons or freshly minced thyme, rosemary, or sage for the dried spices.
- Using an instant read thermometer is the best way to accurately read temperatures quickly and save pork tenderloin from being overcooked.
- If not serving immediately cook the pork in an oven safe skillet. Cover with a secure lid and keep in a low oven until ready to serve.
- For a pork chops with dijon dinner, substitute bone in or boneless pork chops.
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This was great! Fast and family friendly. Will be making this all fall!
Thanks Sara! So glad you enjoyed it. I think we can all agree an easy recipe is a big win when it comes to families.
Best,
Melissa
Could this recipe be made in a crockpot after browning the pork?
Hi Janette,
Yes I don’t see why not. However, I wouldn’t slice the pork before cooking it in the slow cooker. Brown it, add it to the pot with sauce ingredients, and cook on LOW for 4 hours, HIGH for 2 hours. After you remove the pork to rest and slice I would thicken the sauce with 2T cornstarch combined with 2 T water either uncovered in the pot on HIGH heat or remove to a saucepan and thicken it with the cornstarch / water slurry there.
Best,
Melissa