Apple-Pecan Tenderloin Medallions

Meal Ideas

Party with Pork

Prep Time: 10 minutes
Cook Time: 10 minutes

1 pound pork tenderloin
2 tablespoons butter
1 16-oz can sliced apples, drained
1/4 cup packed brown sugar
1/2 cup chopped pecans

Trim fat from pork. Cut pork into 1/2-inch-thick slices.

Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4-6 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 4.

This quick dinner from Ann Council is perfect for a fall week night. Serve with steamed green beans and a crusty bread.

Calories: 498 calories
Protein: 26 grams
Fat: 23 grams
Sodium: 129 milligrams
Cholesterol: 93 milligrams
Saturated Fat: 6 grams
Carbohydrates: 46 grams
Fiber: 4 grams

Random Grilling Tip:

Chops are best prepared by grilling directly over the coals.

Ratings

See Reviews (3)

Apple-Pecan Tenderloin
by Alyce White 08/25/2011

So quick and easy. Delicious--my husband loved it.

Apple Pecan
by Tracy L Lindquist 07/20/2011

This is a great dish I use it all the time in cooking demo and its hard to find the apples but you can use fresh apples and cook a little longer or you can use apples sauce.Pie filling works too

Very good
by MeganW 05/16/2011

I couldn't find canned sliced apples so I used apple pie filling. I used less sugar & nuts, just sprinkled over to my preference. I also ended up letting it cook longer while finishing up the veggies & potatoes. DH went back for 2nds & DD wanted more too! Will make again!

Buying/Handling/Storing Tip:

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.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher

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.

More Butcher Tips

About the Cut

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.

Learn About the Pork Cuts

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.

More about this cooking method

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Apple-Pecan Tenderloin Medallions

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