Pork Medallions in Apple Mustard Sauce
Tender pork medallions meet a luscious apple mustard sauce in this delectable dish that perfectly balances sweet, tangy, and savory flavors. Juicy slices of pork tenderloin are seared to golden perfection, then simmered in a creamy sauce made with Dijon mustard, diced apples, and a splash of apple cider vinegar for added vibrancy. Aromatic shallots and garlic enhance the sauce, while a hint of fresh thyme offers an optional herbaceous finish. Ready in just 40 minutes and perfect for weeknight dinners or special occasions, this recipe pairs beautifully with mashed potatoes, roasted vegetables, or a crusty baguette to soak up every drop of the rich sauce. Treat yourself to a restaurant-quality meal at home with this flavorful pork medallions recipe!
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Recipe Information
Ingredients
- 1 piece (approximately 1 pound) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots (finely chopped)
- 1 clove Garlic (minced)
- 1 medium Apple (peeled, cored, and diced)
- 0.5 cup Chicken stock
- 1 tablespoon Apple cider vinegar
- 1.5 tablespoons Dijon mustard
- 0.25 cup Heavy cream
- 1 teaspoon Fresh thyme (optional, for garnish)
Instructions
Trim the pork tenderloin of any silver skin and cut it into 1-inch-thick medallions.
Season the pork medallions on both sides with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Once hot, add the pork medallions and sear for 2-3 minutes on each side until golden brown. Remove and set aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the shallots and garlic. Sauté for 1-2 minutes until softened and fragrant.
Stir in the diced apple and cook for 3-4 minutes, stirring occasionally, until the apple is slightly softened.
Deglaze the skillet by adding the chicken stock and apple cider vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes.
Stir in the Dijon mustard and heavy cream. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
Return the pork medallions to the skillet and spoon the apple mustard sauce over them. Simmer for 3-4 minutes to heat the pork through and ensure it's cooked to 145°F internally.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the pork medallions with generous spoonfuls of the apple mustard sauce on top. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.4 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
