Pork Medallions with Glazed Apples

Oxmoor House
Cooked apples are a popular addition to savory pork dishes. To get the best flavor, use a tart, slightly acidic apple such as Granny Smith, Golden Delicious, or Newtown Pippin. However, any good, all-purpose cooking apple will do.
4 servings.


+ Add To Shopping List
Vegetable cooking spray
1 teaspoon vegetable oil
1 (1-pound) pork tenderloin, cut into 1/4-inch-thick slices
2 large Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick rings
1/3 cup frozen unsweetened apple juice concentrate, thawed and undiluted
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper


Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pork slices, and cook until browned on both sides, turning once. Drain and pat dry with paper towels. Set pork aside.

Coat skillet with cooking spray; place over medium-high heat until hot. Add apples; saute until tender. Add apple juice concentrate, and bring to a boil. Stir in mustard, salt, and pepper; add pork. Cook until thoroughly heated. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 220
Caloriesfromfat 24 %
Fat 5.9 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.7 g
Carbohydrate 16.7 g
Fiber 0.0 g
Cholesterol 79 mg
Iron 0.0 mg
Sodium 278 mg
Calcium 0.0 mg