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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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).
Step 8
Serve the pork medallions topped with the cranberry sauce and caramelized apple slices. Enjoy warm!
Nutrition Facts
| Serving size | (1270.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1526.3 |
| Total Fat 68.1g | 0% |
| Saturated Fat 23.7g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 370.4mg | 0% |
| Sodium 4196.5mg | 0% |
| Total Carbohydrate 116.5g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 85.1g | |
| Protein 116.3g | 0% |
| Vitamin D 36.3IU | 0% |
| Calcium 119.5mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 2890.4mg | 0% |
Source of Calories