Sauteed Pork Medallions Recipe

Name: Sauteed Pork Medallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium pork tenderloin (about 1 pound), formed into medallions as directed on page 115; Coarse salt and freshly ground pepper; 2 tablespoons unsalted butter, cut into pieces; 2 medium shallots, halved lengthwise and thinly sliced crosswise; 1 apple (such as Granny Smith or Fuji), peeled, cored, and cut into 1/2-inch dice; 3 tablespoons raisins; 2 tablespoons to 1/4 cup water; 1/3 cup brandy; 1/3 cup heavy cream; 1 tablespoon chiffonade of sage (page 21), plus small leaves for garnish (optional)

Servings: persons

2 tablespoons olive oil
1 medium pork tenderloin (about 1 pound), formed into medallions as directed on page 115
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter, cut into pieces
2 medium shallots, halved lengthwise and thinly sliced crosswise
1 apple (such as Granny Smith or Fuji), peeled, cored, and cut into 1/2-inch dice
3 tablespoons raisins
2 tablespoons to 1/4 cup water
1/3 cup brandy
1/3 cup heavy cream
1 tablespoon chiffonade of sage (page 21), plus small leaves for garnish (optional)

1
Saute Heat a large (13-inch) saute pan over medium-high heat.
2
Add the oil and heat until shimmering.
3
Meanwhile, pat the medallions dry with paper towels and season both sides with salt and pepper.
4
Cook (in batches if necessary to avoid crowding the pan) until golden brown, 1 to 1 1/2 minutes per side.
5
Transfer pork to a plate and cover to keep warm.
6
Make pan sauce Add butter to pan and reduce heat to medium.
7
Add the shallots, apple, and raisins.
8
Cook for 2 minutes, stirring occasionally so the apple browns evenly.
9
Deglaze the pan with 2 tablespoons water, cooking and scraping up the browned bits from the bottom of the pan, until the water has evaporated.
10
If after about 2 minutes the apple is not yet tender, add additional 2 tablespoons water and continue cooking a few minutes more.
11
Pour in the brandy and cook until reduced by half, 30 to 60 seconds, then add heavy cream and any juices from the pork that have collected on the plate.
12
Simmer until the sauce has thickened enough to coat the back of a spoon, about 1 1/2 minutes.
13
Stir in sage and season with salt and pepper to taste.
14
Serve Spoon pan sauce over medallions, garnish with small sage leaves, if desired, and serve.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium pork tenderloin (about 1 pound), formed into medallions as directed on page 115, Coarse salt and freshly ground pepper, 2 tablespoons unsalted butter, cut into pieces, and more.

Yes, Sauteed Pork Medallions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Pork Medallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions