Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce Recipe

Looking for an easy Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce recipe? Learn how to make Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce using healthy ingredients.


Submitted by wetmosaic

Makes 3 servings



Tender pork medallions with apples and sage cream pan sauce. To promote even cooking, cut the slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you?ve got one, cover the pan with a splatter screen to prevent splattering.

Recipe Ingredients for Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce

1 teaspoon table salt
1/2 teaspoon ground black pepper
1 lb pork tenderloin
2 tablespoons olive oil
1 tablespoon unsalted butter
1 Granny Smith apple
1/2 medium onion
1/3 cup apple cider
1 shot brandy
1/2 cup chicken stock
2 tablespoons fresh sage
1/4 cup heavy cream

Recipe Directions for Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce

  1. Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.

  2. Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; sauté until apple starts to brown, about 4 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add cream; boil until reduced by half, about 2 minutes.

  3. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

Categories

Pork, Main Dish

Nutrition Facts
Serving Size 319.5g
Amount Per Serving
Calories
434
Calories from Fat
201
% Daily Value*
Total Fat
22.3g
34%
Saturated Fat
7.9g
39%
Trans Fat
0.1g
Cholesterol
134mg
45%
Sodium
1022mg
43%
Potassium
775mg
22%
Total Carbohydrates
12.7g
4%
Dietary Fiber
2.1g
8%
Sugars
8.7g
Protein
40.5g
Vitamin A 7% Vitamin C 7%
Calcium 5% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in niacin
  • Very high in selenium
  • Very high in thiamin
  • High in vitamin B6
  •   Bad points
  • High in cholesterol
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