Pork Tenderloin Medallions With Apple Pan Sauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Beef · gluten-free, high-protein

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Ingredients

• 1 lb pork tenderloin
• 1 firm apples
• 7 tbsp total butter
• 1 tbsp vegetable oil
• 1/4 cup heavy cream
• 1/2 cup apple cider
• 1 small yellow onion
• 3/4 lb russet potatoes
• 1/4 cup whole milk
• 1/2 tbsp Dijon mustard
• to taste thyme, salt and pepper

Method (tap to check — screen stays awake)

1. Boil the peeled potatoes until tender, 16 to 18 minutes, then mash with 3 tablespoons of the butter and the hot milk.
2. Slice the tenderloin into 1 1/2-inch medallions and press each cut side flat; season generously.
3. Sear the medallions in the oil over medium-high heat, 3 minutes per side, until well browned and firm to a fingertip press.
4. Move the pork to a plate and cook the onion and apple wedges in the pan until the apples take on color at the edges, 4 minutes.
5. Pour in the cider and simmer hard, scraping the pan, until it reduces by half and smells sweet rather than sharp, 4 minutes.
6. Whisk in the cream, mustard, thyme and the remaining butter, and simmer until the sauce lightly coats a spoon.
7. Return the pork and any juices and warm through until the medallions read 145°F, about 2 minutes.
8. Serve over the mashed potatoes with the apples and sauce spooned across.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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