These pork tenderloin medallions with apples and onions are served in an insanely delicious apple cider pan sauce. It’s the ultimate one-pan dinner, and you’re not going to believe how easy it is to make! You can stop there for a cozy weeknight meal, or you can take it over-the-top for a special occasion feast, and I’ll show you how.
Pork tenderloin and apples
Pork and apples is one of the first things I crave once the weather starts to cool, and this recipe is my favorite, incorporating both cooked apples and apple cider (and raw grated apples if you serve this zippy Apple Slaw alongside, but more on that in a minute). The juicy, tender pork with the cooked apples and creamy apple cider sauce is heaven.
Ingredients and substitutions:
- Fresh rosemary and thyme infuse the dish with a beautiful herbal flavor, but if you don't have them you can use 1 teaspoon each of dried.
- Use a sweet-tart apple (such as Fuji, Honeycrisp or Pink Lady), which will turn tender but won’t fall apart in the pan.
- A touch of creme fraiche gives the pan sauce body and creaminess, but you can swap it out for full-fat sour cream.
How to make pork medallions:
Cutting the tenderloin into medallions
- Season a pork tenderloin all over with salt and pepper and rub it with herbs or seasonings - this recipe calls for chopped rosemary and thyme.
- Next, cut the the tenderloin crosswise into 1-inch rounds (you can either cut straight across or on the bias, depending on the size of the tenderloin).
- Use the palm of your hand to flatten the medallions slightly until they are all the same thickness (aim for ½- to ¾-inch thick medallions).
- In a large skillet, pan fry the pork tenderloin medallions over medium-high heat until browned on both sides (about 2-3 minutes per side). Transfer to a plate.
- In the same skillet (don't wash it), cook diced onion and apple until golden and tender. Transfer them to the same plate as the pork.
- Put the pan back over medium heat and pour in apple cider, using a wooden spoon to scrape up any brown bits on the bottom of the pan. Bring the cider to a boil, reduce it by half, then whisk in creme fraiche.
- Slide the pork medallions, apples and onions back into the skillet and coat them in the sauce. Cook over gentle heat until warmed through.
How to serve the pork medallions
You can serve the pork medallions and apples on their own or with steamed rice for a simple weeknight supper, but I love to pile them over these Creamy Grits or Whipped Potatoes. To take the meal over the top, spoon this zippy Apple Slaw over the pork for brightness and crunch. The combination of the creamy grits or potatoes with the savory pork, sweet sauce and lemony slaw is sublime. It’s a meal that’s just as fitting on a weeknight table as it is for the holidays.
FAQs
A pork medallion is most often cut from a pork tenderloin.
Pork medallions are round or oval shaped cuts of meat from a pork tenderloin. To make medallions, cut a tenderloin crosswise into 1 to 1 ½-inch rounds. Flatten the rounds slightly so that they're all the same thickness (this will ensure that they cook at the same rate).
Pork tenderloin medallions should be cooked uncovered, which will allow them to sear and caramelize rather than steam.
If your pork medallions are tough it's likely because they're overcooked. Be sure your skillet is hot before searing, and don't over-crowd the pan. This will allow the medallions to brown quickly without drying out.
The pork medallions should be rosy pink (not red) in the center, and the internal temperature taken with an instant read thermometer should read 145˚F.
Sweet-tart apples pair wonderfully with the savory flavors of pork and won’t fall apart when cooking. Fuji, Honeycrisp and Pink Lady apples are all good choices.
Yes! You can swap out the creme fraiche for full-fat sour cream (be sure to use full-fat, not low-fat, which could break in the sauce).
Storing leftovers
Refrigerate any leftover pork medallions in the sauce for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Tips for this recipe:
- Using a heavy-bottomed skillet will ensure the pork sears evenly. You can use a cast-iron, enameled cast iron or stainless steel pan.
- This recipe is also fabulous with pork chops! Swap out the pork tenderloin for 4 pork chops and increase the cooking time as needed (the internal temperature should read 145˚F/63˚C on an instant-read meat thermometer).
- If you don’t have fresh rosemary and thyme you can use 1 teaspoon each of dried.
- You can swap out the creme fraiche for full-fat sour cream.
- If the pork is sticking to the pan give it a bit more time—it will release from the pan once it’s browned and caramelized.
- For the ultimate dinner, serve these delicious pork medallions with Creamy Grits or Whipped Potatoes, and Apple Slaw!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other cozy one-pan dinners you might like:
- Sheet Pan Chicken Roasted Chicken & Veggies
- Healthy Vegetarian Strata
- Steak Fajita Bowls
- Easy Chicken Chilaquiles
Stay connected!
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Get the recipe!
Pork Tenderloin Medallions with Apples & Onions in Creamy Apple Cider Sauce
Equipment
- Large skillet
Ingredients
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 1 large pork tenderloin ( ¼-1 ½ pounds), trimmed of silver skin
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- ½ medium yellow onion, finely diced
- 1 crisp apple, such as Fugi, Honecrisp or Pink Lady, cored and cut into ½-inch dice (I leave the skin on, but you can peel it if you prefer)
- 1 cup apple cider
- 3 tablespoons crème fraiche
For serving (optional)
- Creamy Polenta/Grits (see recipe link in header above)
- Apple & Walnut Slaw (see recipe link in header above)
Instructions
Prep the pork
- Sprinkle the rosemary and thyme all over the pork tenderloin, pressing to adhere. Cut the pork crosswise into 1-inch rounds. Flatten them slightly to form even medallions (aim for ¾-1/2-inch thick medallions). Season with salt and pepper.
Sear the medallions
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer, being careful not to overcrowd the pan (there should be some space in between each medallion; if your pan isn’t big enough, do this in 2 batches). Cook until golden brown on the bottom, about 3 minutes. Flip and cook until golden on the other side, an additional 2-3 minutes. Transfer the medallions to a plate (reserve the skillet).
Cook the onions and apples
- In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the onions with a pinch of salt and pepper. Cook, stirring often, until lightly softened, about 2 minutes. Stir in the apples. Reduce the heat to medium; cover and cook, stirring occasionally, until the apples and onions are golden and tender, 4-6 minutes longer (if the drippings on the bottom of the pan start to look too dark, add a splash or two of water). Transfer the apples and onions to the plate with the pork (reserve the skillet).
Make the pan sauce and finish
- Put the pan back over medium heat and pour in the apple cider. Using a wooden spoon, scrape up any brown bits on the bottom of the pan. Increase the heat to high and bring to a boil. Reduce the cider by half (it should look slightly thickened). Whisk in the crème fraiche. Taste the sauce and season with salt and pepper.
- Slide the pork, apples and onions back into the pan with the sauce (along with any juices on the plate); stir to coat. Cook over gentle heat until the pork is cooked through and happily bathed in the sauce, about 2-4 minutes.
Serve
- Serve the pork, apples and sauce on their own (or over cooked rice), or pile them over Creamy Polenta/Grits or Whipped Potatoes. If you’d like, top each dish with Apple & Walnut Slaw for an extra bit of dazzle.
Notes
- Using a heavy-bottomed skillet will ensure the pork sears evenly. You can use a cast-iron, enameled cast iron or stainless steel pan.
- This recipe is also fabulous with pork chops! Swap out the pork tenderloin for 4 pork chops and increase the cooking time as needed (the internal temperature should read 145˚F/63˚C on an instant-read meat thermometer).
- If you don’t have fresh rosemary and thyme you can use 1 teaspoon each of dried.
- You can swap out the creme fraiche for full-fat sour cream.
- If the pork is sticking to the pan give it a bit more time—it will release from the pan once it’s browned and caramelized.
- For the ultimate dinner, serve these pork medallions with Creamy Grits or Whipped Potatoes, and Apple Slaw!
Nancy Baldwin says
What would you serve this with? Salad?
Nicki Sizemore says
Hi Nancy, I love to serve this with these grits/polenta and this one-bowl green salad. I hope you enjoy!
Karen says
Oh my word does this sound good. Could I use sour cream alternative which is plant based and made with coconut cream in place of crème fraiche? I can’t have milk products. Thank you. Karen
Nicki Sizemore says
Hi Karen! While I haven't tested this recipe with a dairy-free alternative, I do think a coconut-cream based product would work well, as long as it's unflavored. The dish is also delicious with out the creme fraiche, if you prefer to omit it. I hope you enjoy!