Maple Mustard Pork Medallions with Apples

Name: Maple Mustard Pork Medallions with Apples
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/4 pounds pork tenderloin, cut into 1-inch medallions; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 2 crisp apples, cored and cut into wedges; 1 tablespoon unsalted butter; 1/2 small yellow onion, thinly sliced; 1/2 cup low-sodium chicken broth; 2 tablespoons whole-grain mustard; 1 tablespoon maple syrup; 2 tablespoons chopped fresh parsley

Seared pork medallions, tender apples, and maple mustard pan sauce make a cozy skillet dinner.

Prep: 12 · Cook: 23 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (168 reviews)

INSPIRED BY

Inspired by classic pork and apple suppers and the tangy pan sauces of casual bistros. The thin medallions keep this original version weeknight friendly.

Story

Theo likes a dinner that smells like a roadside inn but cooks at city speed. Pork gets a hard sear, apples catch the sweet browned bits, and mustard keeps the sauce from wandering into dessert territory. Bring the skillet to the table with something warm for mopping.

By Theo

Ingredients

1 1/4 pounds pork tenderloin, cut into 1-inch medallions
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
2 crisp apples, cored and cut into wedges
1 tablespoon unsalted butter
1/2 small yellow onion, thinly sliced
1/2 cup low-sodium chicken broth
2 tablespoons whole-grain mustard
1 tablespoon maple syrup
2 tablespoons chopped fresh parsley

Instructions

Season the pork medallions on both sides with the salt and pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the pork for 3 minutes per side, then transfer it to a plate.
Melt the butter in the skillet, add the apple wedges, and cook for 4 minutes until lightly browned and just tender.
Add the onion and cook for 3 minutes until softened, scraping up the browned bits from the pan.
Whisk the broth, mustard, and maple syrup together, pour it into the skillet, and simmer for 3 minutes until lightly thickened.
Return the pork and any juices to the skillet, spoon the sauce over it for 2 minutes, and finish with parsley.

Chef Tips

Slice the medallions evenly so they finish cooking at the same time.
Choose firm apples that hold their shape, such as Honeycrisp or Pink Lady.
Do not overcook the pork before making the sauce because it gets another gentle warm-up at the end.
Serve with mashed potatoes, rice, or crusty bread to catch the pan sauce.

Cook's Notes

Let the pork rest while the apples and sauce cook.
Use firm apples so the wedges stay intact.
Return the pork only at the end so the medallions stay tender.

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