Pork Tenderloin Medallions (with Apples)

Ingredients

• 4apples (Gala, peeled and chopped)
• 10 mllemon juice
• 40 g (¼ cup)golden raisins
• 2.5 cm (1 inch) piecefresh ginger root, peeled and left whole
• 30 mllight brown sugar or coconut sugar
• 315 ml (1⅓ cups)apple juice
• 2.5 mlground cinnamon
• 1.25 mlground nutmeg
• a pinchsalt
• 8 g (1 tablespoon), or arrowroot powder plus 15 ml (1 tablespoon) watercornflour
• 2pork tenderloins
• to tastesalt and pepper
• 30 mlolive oil

Instructions

1. 1

   Cook the apples

   Put the apples, lemon juice, raisins, ginger, sugar, apple juice, cinnamon, nutmeg and pinch of salt in a medium saucepan over a medium-high heat. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until a chunky sauce forms.

2. 2

   Thicken the sauce

   Once the apples are soft and the sauce has reduced slightly, whisk in the arrowroot-and-water mixture. Simmer for another 3–4 minutes, then remove from the heat and discard the ginger.

3. 3

   Prepare the pork

   Meanwhile, cut the tenderloins into 5 cm (2 inch) medallions. Flatten each piece slightly, pat dry with kitchen paper and season both sides generously with salt and pepper.

4. 4

   Sear the medallions

   Heat the olive oil over a medium-high heat until shimmering. Add the pork, working in two batches if needed, and cook without moving it for 3–4 minutes. Turn and cook for a further 2–3 minutes.

5. 5

   Rest and serve

   Transfer the pork to a plate and cover loosely with foil until ready to serve. Spoon the warm applesauce over the medallions.

What are pork tenderloin medallions?

Medallions are crosswise slices of pork tenderloin, a long, lean cut that cooks quickly. This American-style version pairs the seared pork with a homemade apple sauce, a familiar match of savoury meat and sweet-tart fruit.

Apple juice and raisins enrich the sauce, while ginger, cinnamon and nutmeg give it warmth. Leaving the apples a little chunky makes a pleasing contrast with the tender pork.

Nutrition and macros by portion

The nutrition label shows one serving as written: 838 calories, 188g protein, 48g carbs, 39g fat.

The apples, apple juice, raisins and sugar provide most of the carbohydrates, while the olive oil contributes fat and the pork supplies protein. Pair a portion with vegetables or salad for a more balanced plate.

Choosing the apples

Gala apples are suggested here and soften into a naturally sweet sauce. Peel and chop them before cooking so they break down evenly in the apple juice.

Keep the pieces fairly similar in size: smaller pieces soften sooner, while larger ones help retain a chunkier texture.

Building the applesauce

Gentle simmering gives the apples time to soften as the juice reduces. Stir occasionally so the fruit does not catch on the base of the pan.

Whole ginger flavours the sauce as it cooks but is easy to remove before serving. Add the arrowroot-and-water mixture after the apples soften, then simmer for the stated 3–4 minutes to thicken.

Getting a good sear

Pat the pork dry before seasoning; a dry surface helps it brown in the hot oil. Flattening the medallions slightly also makes the pieces more even in thickness.

Leave them undisturbed for the first 3–4 minutes rather than moving them around the pan. If the pieces do not fit with space between them, cook them in two batches.

Judging when the pork is done

The recipe gives a total pan-cooking time of 5–7 minutes, split between the first and second sides. Thickness and pan heat can affect how quickly the medallions cook, so check the thickest piece rather than relying on colour alone.

Resting the pork loosely covered while you finish the sauce gives you time to bring both parts of the dish to the table warm.

Serving the dish

Spoon the applesauce over the medallions just before serving so its juices mingle with the browned pork. A simple green vegetable or salad makes a fresh contrast to the sweet, spiced sauce.

For a more substantial plate, serve with potatoes, rice or bread to catch any extra sauce.

Recipe notes & tips

• Prepare and measure the applesauce ingredients before heating the pan, as the sauce needs occasional attention while it simmers.
• Use a pan large enough to leave space around the pork, or sear the medallions in two batches.
• Keep the ginger whole so it is easy to remove from the finished sauce.
• Flatten the medallions gently and evenly so they cook at a similar pace.
• Keep the pork covered loosely with foil while it waits; a tight cover can trap steam.

Variations

• Use coconut sugar: swap it for the light brown sugar as listed.
• Change the raisins: use another variety of raisins for a slightly different sweetness.
• Adjust the spice: reduce the cinnamon or nutmeg for a milder sauce.
• Leave it chunkier: stir the sauce gently to keep more apple pieces intact.
• Serve with greens: add steamed green vegetables or a simple salad alongside.

Common mistakes to avoid

• Crowding the pan: the pork may not brown evenly; cook it in two batches if needed.
• Moving the pork too soon: it needs the full 3–4 minutes undisturbed on the first side to sear.
• Skipping the drying step: pat the medallions with kitchen paper before seasoning.
• Adding the thickener too early: wait until the apples are soft and the sauce has reduced slightly.
• Forgetting the ginger: remove the whole piece before serving the applesauce.

How to store

Refrigerate leftover pork and applesauce in separate airtight containers for up to 3 days. Reheat gently in a covered pan or microwave until hot throughout; add a small splash of water to loosen the sauce if needed.

Frequently asked questions