Sign up now! Save recipes for later. Or, Sign in.    |    Shopping List (0)    |    Recipe Box (0)
Search

Home  >  Recipes  >  Recipe Detail

Recipe Details

Braised Pork Medallions with Apples

by 1 users

Rate & Review
Read Reviews (1)

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Read Details  Arrow

Ingredients

1 pork tenderloin, sliced into 8 pieces
1/2 teaspoon pepper
1 teaspoon pumpkin pie spice
1 teaspoon vegetable oil
1 small onion, chopped
1 large apple, cored and coarsely chopped
1/2 cup apple cider

Cooking Directions

Season medallions on both sides with pepper and pumpkin pie spice. Heat oil in a large nonstick skillet over medium-high heat; brown pork on both sides, remove from pan and reserve. Add onion and apples to skillet, saute until soft. Add apple cider to skillet, heat to a simmer. Return pork medallions to pan, cover and simmer for 5 minutes.

Serves 4.

Serving Suggestions

Enjoy these tenderloin medallions paired with the sweet taste of apples. Serve medallions with hot couscous and steamed broccoli.

Nutrition Information

Calories: 196 calories
Protein: 25 grams
Fat: 6 grams
Sodium: 56 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 2 grams
Carbohydrates: 14 grams
Fiber: 2 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

 
 
 
Pork Social

Featured Video

Vietnamese Spring Rolls with Slow Cooked Pork

See All Videos

About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


Read more about Tenderloin  Arrow
More recipes with Tenderloin  Arrow

About the Cooking Method: Braising

COOKING BASICS:
1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

Read more about Braising  Arrow
More recipes with Braising  Arrow

Featured Recipes

Curried Yogurt Marinade

"Honey, orange you glad it mustard been love ribs"

“Happy” Pork Steak

“Holy Mole” Stuffed Loin

See All

Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


See more tips  View Recipe

Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


See more tips  View Recipe

Close
 
Rate this Recipe
My Rating * * * *
Review Title
Comment
Image
  Submit
 

Easy, tasty
by Lorie 08/15/2011
 Very easy to make and really tasty. I just happened to have these ingredients when looking for something to make with a tenderloin. Will make again!