My pan seared pork medallions are a quick, easy weeknight dinner that’s ready in only 20 minutes. Sliced pork tenderloin gets a golden skillet sear, then simmers in a creamy Dijon pan sauce with sautéed apples and dried cranberries. It tastes like something you’d order at a restaurant, but it’s shockingly simple!
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Easy Peasy Pork Medallion Skillet with Apples
This quick pork medallions dinner, complete with pan sauce, is elegant and flavorful enough for a dinner party, but also is what I turn to when looking for weeknight gluten-free dinner ideas. Where tenderloin has to rest before slicing and serving, sliced pork medallions go from the skillet to table in only 20 minutes.
Tender sautéed apples, dried cranberries, and a quick dijon pan sauce cooks all together with the pork. Similar to this moist pork apple meatloaf, apples bring juiciness, flavor, and prevents lean pork tenderloin from drying out.
The creamy dijon gravy uses staple kitchen pantry items and requires no extra speciality spices. The sauce can be used to drive around tender pork bites in or boost the flavor of side dishes, like roasted potatoes or 20-minute golden roasted zucchini.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Recipe goes quick! Prep the ingredients
Before you get started with any cooking, I recommend getting everything ready to go. Slice the pork tenderloin into fast-cooking medallions, about 2 inches thick.
In a small bowl add all the pan sauce ingredients – sliced apples, dried cranberries, Dijon mustard, and seasonings.
Sear the pork
Add the butter to the skillet and sear the pork until golden on each side, about 2 minutes. It’s okay if it’s not cooked through because it will finish cooking with the pan sauce.
Finish pork with pan sauce
Dump in the apple and Dijon mixture and bring to a simmer. Cover and cook for about 5 minutes more, or until the pork is cooked through. Dinner is done!
Bonus Tips and Yummy Modifications
- 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 sauce.
- For more gravy, add 1/2 cup chicken broth to the dijon sauce.
- Swap out maple syrup for the honey or substitute fresh herbs – 2 teaspoons minced thyme, rosemary, or sage
- Using an instant read thermometer is the best way to accurately read temperatures quickly and meat 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.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Quick Pork Medallions with Apples & Pan Sauce
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
- 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
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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