Pork Medallions with Cranberries and Apples
Elevate your dinner table with the irresistible flavors of Pork Medallions with Cranberries and Apples, a perfect blend of savory and sweet. Tender pork tenderloin is pan-seared to golden perfection, then simmered in a vibrant cranberry and apple cider sauce infused with rosemary and honey for a touch of herby sweetness. The addition of caramelized apple slices brings a delightful contrast, balancing tart cranberries with warm, mellow fruitiness. With just 15 minutes of prep and a quick cooking time, this dish is ideal for busy weeknights or elegant entertaining. Serve it warm with its luscious sauce for a show-stopping meal that’s sure to impress! Perfect as a fall or holiday centerpiece, this dish incorporates seasonal ingredients for maximum flavor. Keywords: pork medallions, cranberries, apples, apple cider sauce, fall recipe, holiday dinner, quick and easy.
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Recipe Information
Ingredients
- 1 piece (approximately 1 pound) Pork tenderloin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Shallot
- 2 cloves, minced Garlic
- 1 teaspoon, finely chopped Fresh rosemary
- 1 cup Fresh cranberries
- 2 tablespoons Honey
- 0.5 cup Apple cider
- 1 large, cored and thinly sliced Apple
- 0.5 cup Chicken broth
Instructions
Trim the pork tenderloin of any excess fat and silver skin. Slice it into 1-inch-thick medallions and season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer (work in batches if necessary) and cook for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
Lower the heat to medium and add 1 tablespoon of butter to the skillet. Stir in the chopped shallot and minced garlic, cooking for 1-2 minutes until fragrant and softened.
Add the fresh cranberries, honey, and chopped rosemary to the shallot mixture. Stir to combine and cook for 3-4 minutes until the cranberries begin to soften and burst.
Pour in the apple cider and chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Bring the mixture to a simmer and cook for 4-5 minutes, allowing the liquid to reduce slightly.
Meanwhile, heat the remaining tablespoon of olive oil and butter in a smaller skillet over medium heat. Add the apple slices and sauté for 3-4 minutes until softened and caramelized. Set aside.
Return the pork medallions to the skillet with the cranberry sauce and spoon some of the sauce over the meat. Cook for 4-5 minutes, occasionally basting the pork with the sauce, until fully cooked (internal temperature of 145°F/63°C).
Serve the pork medallions topped with the cranberry sauce and caramelized apple slices. Enjoy warm!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 19.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 737 mg | 16% | |
*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.
