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Pork Medallions with Caramelized Apples - pork tenderloin - Pork tenderloin: master this tender, juicy recipe with caramelized applesauce. Ready in under an hou

Pork Medallions with Caramelized Apples

Pork tenderloin: master this tender, juicy recipe with caramelized applesauce. Ready in under an hour, perfect for a weeknight meal or special occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 Gala apples, peeled and chopped
  • 2 teaspoons lemon juice
  • 1/4 cup golden raisins
  • 1 inch piece of fresh ginger root, peeled and whole
  • 2 tablespoons light brown sugar or coconut sugar
  • 1 1/3 cup apple juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch salt
  • 1 tablespoon cornstarch (or arrowroot powder + 1 tablespoon water)

Method
 

  1. Combine all the ingredients for the applesauce (apples, lemon juice, golden raisins, ginger root, brown sugar, apple juice, cinnamon, nutmeg, salt) in a medium pot over medium-high heat. Bring to a simmer and cook until a chunky sauce forms, about 15 minutes, stirring occasionally.
  2. Once apples are soft and the sauce has reduced slightly, whisk in the cornstarch/water mixture. Simmer for another 3-4 minutes. Remove from the heat and discard the ginger.
  3. Meanwhile, cook the pork. Slice the pork tenderloins into 2-inch medallions. Flatten each piece slightly and dry with paper towels. Sprinkle both sides generously with salt and pepper.
  4. Heat the olive oil over medium-high heat until shimmering, add the pork (you may have to do this in 2 batches) and cook without moving for 3-4 minutes. Flip and cook on the other side for another 2-3 minutes. Transfer to a plate and tent loosely with foil until ready to serve. Top with the warm applesauce and enjoy!

Notes

- To ensure your pork tenderloin is perfectly cooked and juicy, aim for an internal temperature of 145°F (63°C) with a 3-minute rest before slicing. This keeps the meat incredibly tender.
- For a make-ahead option, prepare the applesauce up to 3 days in advance and store it in an airtight container in the refrigerator. Gently reheat on the stovetop before serving with freshly cooked pork.
- If you don't have Gala apples, Honeycrisp or Fuji apples make excellent substitutes for the applesauce, offering a similar balance of sweetness and tartness.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.