Herb-crusted, pan-seared pork medallions is the perfect fancy but easy dinner you can make at home. The savory sweet combination of apples and pork is a meal that the whole family will love!
Pan-Seared Pork Tenderloin with Apples recipe
I love quick dinners for those super busy evenings, but I also love when I can take the time for a more detailed weeknight dinner. However, those recipes still need to be easy!
If I can get a fancy meal on the dinner table in 45 minutes or less, I'm always thrilled. These pan-seared juicy pork medallions are just that!
Pork medallions can be the perfect meal date night at home, a special occasion dinner or even regular weeknight meal. Cooking these little pork loin steaks with apples gives them the most lovely flavor and perfect texture.
Even though this may seem like a super fancy meal, it's very family friendly. Our young kids love this and have no problem eating up every single bite. Plus, when we make cheesy potatoes with it they get so excited!
This delicious tenderloin is seared, baked, then sliced and topped with a pan sauce of sweet apple chunks and fresh herbs. Just the most incredible flavor for such a simple and easy-to-follow recipe!
Why you'll love this recipe
You'll be surprised how quickly these decadent pan-fried pork medallions with apples comes together! I'm certain it will soon be one of your favorite dishes.
- This pork medallion recipe comes together in under 45 minutes. It's great if you're looking to make something a little more special that won't take hours on end to create.
- Pan-seared pork tenderloin medallions are sweet and savory. A lovely comfort food meal for the chilly months of fall.
- Pork tenderloin is a meal that the whole family will love. Delicious flavor and tender meat that is easy to eat!
Is pork red meat or white meat?
According to the USDA, pork is considered red meat. Here's what they say:
Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a red meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat.
All livestock, including pork, veal, lamb, and beef are considered to be red meat.
Growing up, I did not eat a lot of red meat, especially pork. My husband, on the other hand, loves it.
So over the course of our marriage, I've had to learn how to cook it AND like it. Nowadays, anytime we find a good pork recipe, I keep it in my back pocket so I can make it in the future and know that I will enjoy it! Pork tenderloin is a great cut of meat since it is affordable and can take on the flavor of any seasoning and ingredients it is cooked with.
Here's everything you need to grab at the grocery store to make this delicious recipe:
- 12-ounce pork tenderloin
- dried thyme
- unsalted butter
- chicken stock
Substitutions and Variations
This recipe calls for a 12-ounce pork tenderloin. However, it can often be difficult to find the exact weight you need at the grocery store. So anything that is a little bigger or smaller is will work perfectly fine!
Instead of dried thyme, you can use dried parsley or an herb blend. You can also use fresh thyme or other fresh herbs for a more bold flavor.
I like to use Gala, Fuji or Honeycrisp apples in this pork medallions recipe. Each of these are of a type of red apple, which are a sweet variety. If you'd like a more tart flavor, you can use a green apple like Granny Smith. But I find that sweet apple varieties make my taste buds the most happy!
Instead of chicken stock, you can use vegetable stock or chicken broth. You can also use bone broth if you'd like a deeper flavor and more protein.
For a tangy zing, add some balsamic vinegar or balsamic glaze to the apples. Lemon zest would add a tart flavor as well. For a savory change, mushroom gravy would be a tasty creamy addition to this sweet and savory recipe too.
How to make pork tenderloin with apples
This recipe almost gives you a pork chop feel but with the tenderness of a pork tenderloin.
Each pork fillet is pan-seared in the cast iron skillet, just like I do with my fan-favorite Pan-Seared Chicken Thighs. Because you sear the entire tenderloin first, there's a nice herb-crusted edge on each slice.
Here's a step-by-step guide on how to cook pork tenderloin medallions:
Preheat your oven to 400°F (20°C), then cut the tenderloin into 4 four-inch medallions. Then heat a tablespoon of olive oil in a large skillet.
Season the thick slices of pork with salt, pepper and thyme. Then add them all to the hot skillet.
Cook the pork medallions until browned on all sides, turning as the pork cooks. It should take about 6-8 minutes.
Transfer the pan-seared medallions to a baking dish and bake for 12-14 minutes, until it reaches an internal temperature of 145°F.
While the pork bakes, core and apple and chop it into ½-inch pieces. Melt 2 tablespoons of butter in the same pan previously used to cook pork.
Cook apples for 5-7 minutes, until they have a slight golden color. Then season with salt and black pepper.
Stir in chicken stock to deglaze the bottom of the pan a bit. Increase the heat to a medium-high heat and cook until the stock thickens and apples are completely render.
Once the pork has cooked, remove it from the oven and allow it rest for 3 minutes.
Cut the pork into 1-inch thick slices and serve over mashed potatoes or with any other side dish!
How to Store Leftover Pork Tenderloin
Place leftover pork into an airtight container or wrap each medallion tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 4 days.
You can also freeze leftovers for 2-3 months in an airtight container or freezer-safe bag. Allow to thaw in the fridge before reheating.
To reheat, place it in the oven or on the stove top until warmed to a safe internal temperature.
What To Serve with Apple Pan-Seared Pork Medallion
If you're ready to enjoy a meal that feels like you should be getting it at a steakhouse, this is the one! It is definitely a fall-friendly dish but can totally be utilized any time of year.
My favorite way to eat this pork tenderloin with apples is with homemade mashed potatoes, but I've got a few other ideas too! These garlic green beans with brown butter go so well with this easy meal too.
If you need something just very simple and easy, just make a batch of brown rice in the instant pot and serve pork and apples on top of it with a bit of butter!
Tips for Success
- To make each medallion even more tender, beat each side with a meat tenderizer before pan-searing and baking.
- Use an instant-read thermometer to check the internal temperature of the meat. Get a correct read so that you don't overcook the meat and dry it out!
- When cutting the pork, use a very sharp knife so that it cuts through the meat really easily. You'll get the best results and best cuts that way!
More Fall Dinners
- Sweet Potato Turkey Burgers
- Lemon Pepper Chicken Thighs
- Creamy Butternut Squash Kale Pasta
- Easy Beef Taco Soup
- Baked Pumpkin Gnocchi
- 12 ounce pork tenderloin, cut into four pieces, about four inches wide
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 apple, cut into ½-inch chunks
- 2 tablespoons of unsalted butter
- ½ cup of chicken or vegetable stock
- Preheat the oven to 400ºF.
- Cut pork tenderloin into 4 pieces, like "steaks," about 4 inches wide.
- Heat a tablespoon of olive oil in a large frying pan.
- Season pork with salt, pepper and thyme.
- Add to pan and cook until browned on all sides, turning as necessary about 6-8 minutes.
- Transfer pork to an oven-safe baking dish and bake until at least an internal temperature of 145ºF about 12-14 minutes.
- Core apple and chop into ½-inch pieces.
- Melt 2 tablespoons of butter in the same pan as used for pork, oven medium heat. Cook apples until golden, about 5-7 minutes. Season with salt and pepper.
- Stir in stock and increase heat to medium-high and continue cooking until stock thickens and apples are tender, another 3-4 minutes.
- Once pork finishes cooking, allow to rest for 3 minutes before cutting . Then cut into 1-inch thick slices and serve over a bed of Yukon gold mashed potatoes or another favorite side dish! Top pork slices with apple mixture.
- Substitute vegetable stock, if needed.
- Honeycrisp, Gala or Fuji apples are my favorite.
- Pork should be cooked to an internal temperature of at least 145ºF before resting. Time will vary based on thickness.
- You could substitute chicken instead of pork, cooking time will vary. Chicken should be cooked to 165°F.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 3 slices
Amount Per Serving: Calories: 172Total Fat: 8.1gSaturated Fat: 4.3gCholesterol: 71.4mgSodium: 670.5mgCarbohydrates: 5.1gSugar: 3.1gProtein: 18.8g