Quick Pork Medallions with Apples & Pan Sauce

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!

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Melissa Erdelac

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

Nutrition