I love this recipe! Such a great weeknight meal. The instructions forget to mention to coat the pork medallions in flour after sprinkling w/ s&p. I usually add a splash of apple cider vinegar to the white wine. Any apples will do, but i peel them and cut them in thinner slices than shown in the picture. I usually serve w/ oven potatoes or Sweet Onion Casserole (CL).
Pork Tenderloin with Sautéed Apples
More From Allyou
Amount per serving
- Calories: 315
- Fat: 18g
- Saturated fat: 6g
- Protein: 25g
- Carbohydrate: 11g
- Fiber: 1g
- Cholesterol: 89mg
- Sodium: 820mg
- 1 pork tenderloin (about 1 lb.)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/4 cup minced onion
- 1/3 cup white wine or
- apple cider
- 1 cup chicken broth
- 1 small golden delicious apple, quartered, cored and thinly sliced
- 2 tablespoons unsalted butter
- Cut pork into 12 pieces and pound into scallopine about 1/3 inch thick. Season with 1/2 tsp. each salt and pepper
- Heat 1 Tbsp. oil in a large, nonstick skillet over medium-high heat. Add half of the pork, without crowding pan, and cook, until nicely browned on bottom, about 3 minutes; turn and cook until pork is cooked through, about 3 minutes more. Transfer pork to a plate. Repeat with remaining oil and pork.
- Add onion and wine to pan; cook over medium heat, stirring, until onion is dry, about 2 minutes. Add broth and apple; simmer until liquid is reduced by half, about 5 minutes. Add butter and remaining 1/4 tsp. salt; stir until incorporated. Remove pan from heat, add pork slices to sauce and turn to coat.
- Arrange pork on plates, spoon sauce and apples on top and serve.
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