I need to let everyone know that I am out of my “chicken cooking rut” and am so excited to share my new found love with you, Pork Tenderloin Medallions! Hungry for something that you can cook in about 30 minutes and is easy, that looks and tastes scrumptious AND fancy too? And let’s not forget inexpensive? In other words great for family, and fantastic for company.
Now this is Pork Tenderloin Medallions with slices of Granny Smith apples and onions, and will satisfy everyone with its savory and sweet combination! This is so–and looks–every bit of Yummy, with the beautiful sauce it makes.
The flavors of the onions, combined with the Granny Smith apples, apple juice, and sage (or thyme) are all such big Flavor Buddies because they go so well together. I also added in grapes to give it a little extra sweetness to go with the savory notes of the whole dish, and garnished with parsley, then added orange Supremes along the side for their pretty orange color.
I had become a wee bit tired of chicken and wanted an alternative, and pork tenderloin is a wonderful choice. It fulfills many of the reasons why we typically choose chicken, especially chicken breasts. For instance: Do you want “Lean”? This gives you Lean.
Do you want the advantage of inexpensive, so as to not bust your budget? This provides you with that advantage too. Do you want something that has a mild flavor so you can try out different flavor combinations? Versatile Pork Tenderloins can do that too.
Apple and Sage
Another thing I love about Pork Tenderloin is that it is fast and easy to cook, whether you are cooking a whole one for many, or slicing it as in this dish. It is faster than chicken! It’s the modern busy woman’s dream protein. Your wish has come true and your prayers have been answered dear busy friends. Or, my tired of “Chicken again?” family.
I love the look of the cute Italian cipolline onions, but they may be hard to find, so pearl onions can be used instead. To easily peel the cipollines, just first soak them in water for 30 minutes, boil until tender, then drain and lightly brown in butter.
If using the frozen, then thawed pearl onions instead, you will lightly brown them in butter—skipping the boiling step, which makes it less time consuming. It’s good with way. It is YUM either way.
Pork Tenderloin Medallions
When browning your pork tenderloin medallions, cook them on medium, not medium high. A gentler cooking heat will keep them more tender. Just give them a very light browning, since they will be cooking in the sauce for additional time anyway.
Here is how to make orange “Supremes” for the Garnish. You first cut off both ends of the orange, then cut the peel all the way through the skin and through the white pith to the orange part. Then you will see the membrane that divides each orange segment. What you want to do, is to cut along each side of a segment, on the inside of the membranes.
This frees up one orange segment—creating 1 Supreme! Just continue until you have cut them all. There should be NO pith and NO membrane on any of them. Now don’t you feel fancy! Enjoy!
If you attempting my Fruited Pork Tenderloin Medallions Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
1 teaspoon Kosher salt 8 cipolline onions, peeled, or 12 oz. thawed pearl onions 1-1 lb. pork tenderloin 2 tablespoons unsalted butter 1 tablespoons extra-virgin olive oil all purpose flour for dredging ½ cup dry white wine ½ cup apple juice ¼ cup chicken broth 3 fresh sage leaves or 2 thyme sprigs 2 tsp balsamic vinegar 1 Granny Smith apple, peeled, cored, sliced into eighths 12 seedless grapes Garnish: parsley, orange Supremes Try out our Fruited Pork Tenderloin Medallions Recipe and post your results below in the comments…
How to make Fruited Pork Tenderloin Medallions
1 teaspoon Kosher salt
8 cipolline onions, peeled, or 12 oz. thawed pearl onions
1-1 lb. pork tenderloin
2 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
all purpose flour for dredging
½ cup dry white wine
½ cup apple juice
¼ cup chicken broth
3 fresh sage leaves or 2 thyme sprigs
2 tsp balsamic vinegar
1 Granny Smith apple, peeled, cored, sliced into eighths
12 seedless grapes
Garnish: parsley, orange Supremes
Try out our Fruited Pork Tenderloin Medallions Recipe and post your results below in the comments…