Pork Tenderloin Apples (Printable Version)
# What You'll Need:
→ Pork and Spices
01 -
1 lb pork tenderloin, trimmed and sliced into 1-inch medallions
02 -
1 teaspoon ground cinnamon
03 -
1/2 teaspoon ground coriander
04 -
1/2 teaspoon ground cardamom
05 -
1/4 teaspoon ground nutmeg
06 -
Salt and freshly ground black pepper, to taste
→ Sauce
07 -
2 tablespoons unsalted butter, divided
08 -
2 medium Gala apples, peeled, cored, and sliced
09 -
2 shallots, thinly sliced
10 -
1/2 cup apple cider (not vinegar)
11 -
1 teaspoon fresh thyme leaves
# Step-by-Step Directions:
01 -
Whisk cinnamon, coriander, cardamom, nutmeg, salt, and pepper in a small bowl. Sprinkle evenly over pork medallions.
02 -
Melt 1 tablespoon butter in a skillet over medium-high heat. Sear pork medallions for 3 minutes per side until browned and cooked to preferred doneness. Transfer to a baking dish and keep warm at 250°F or cover with foil.
03 -
Melt remaining butter in the skillet. Add apples and shallots; cook until apples begin to brown, about 5 minutes.
04 -
Pour in apple cider, gently scrape the pan bottom to loosen browned bits, and simmer briefly until slightly reduced.
05 -
Return pork medallions to the skillet, coat with sauce, stir in fresh thyme leaves, and serve immediately.
# Helpful Notes:
01 -
Trim excess fat from pork to ensure even cooking and avoid toughness.
02 -
For extra flavor, marinate pork medallions in olive oil and Dijon mustard mixture for up to 2 hours before cooking.
03 -
Dried fruits like raisins can be added to the sauce for added sweetness and texture.