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Herb-Roasted Pork Medallions with Caramelized Apple Sauce

Herb-Roasted Pork Medallions with Caramelized Apple Sauce

Dinner
Prep Time
25min
Cook Time
35min
Servings
4
Calories
385
Chef's Note

For the most tender results, be careful not to overcook the pork. Remove it from the oven when it reaches 140°F, as it will continue cooking to the safe temperature of 145°F while resting. The apple sauce can be made a day ahead and gently reheated before serving for even deeper flavor development.

Tags
pork
dinner
roasted
apple
herb
gluten-free
dairy-free
weeknight
intermediate
main dish
Ingredients

  • 1.5 pounds pork tenderloin

  • 2 tablespoons fresh rosemary

  • 1 tablespoon fresh thyme

  • 3 cloves garlic

  • 3 tablespoons olive oil

  • 1 tablespoon Dijon mustard

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3 medium Granny Smith apples

  • 2 tablespoons unsalted butter

  • 2 tablespoons brown sugar

  • 1/2 teaspoon cinnamon

  • 1/4 cup apple cider

  • 1 tablespoon apple cider vinegar

  • 1/4 cup chicken broth

Instructions
  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Trim any silver skin from the 1.5 pounds of pork tenderloin and cut into 1-inch thick medallions.

  • 3

    Finely chop 2 tablespoons of fresh rosemary and 1 tablespoon of fresh thyme. Mince 3 cloves of garlic.

  • 4

    In a bowl, mix 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, the minced garlic, chopped herbs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 5

    Coat the pork medallions thoroughly with the herb mixture and let marinate for 15 minutes at room temperature.

  • 6

    Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

  • 7

    Sear the pork medallions for 2 minutes on each side until golden brown.

  • 8

    Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).

  • 9

    While the pork is roasting, peel, core, and slice 3 medium Granny Smith apples into 1/4-inch wedges.

  • 10

    In a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat.

  • 11

    Add the sliced apples, 2 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon. Cook for 8-10 minutes, stirring occasionally, until the apples are soft and caramelized.

  • 12

    Add 1/4 cup of apple cider, 1 tablespoon of apple cider vinegar, and 1/4 cup of chicken broth to the apples. Simmer for 5 minutes until slightly reduced and saucy.

  • 13

    Remove the pork from the oven and let rest for 5 minutes before serving.

  • 14

    Serve the pork medallions topped with the caramelized apple sauce.

Nutrition Information (per serving)
385
Calories
32g
Protein
22g
Carbs
18g
Fat
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