Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce

Lean Pork Tenderloin is sliced and cut into thin medallions to saute’ quickly. Apple, fresh sage leaves and onions are cooked in the pan drippings, along with brandy and chicken stock. Heavy cream gives a silky texture to this delicious sauce. This recipe looks fancy, but it’s ready in no time at all.

I discovered this quick dinner recipe on Cooks Illustrated. I’ve shared this recipe with a few friends, who say that they’ve made it more than once. As “fancy” as this dish looks, I can have it on the table in 30 minutes. Tonight, I served this with my “Cracked Fingerling Potatoes” and green beans .

I originally posted this recipe in 2008 with horrifyingly terrible photos! I’ve come a long way in 16 years, with my food photography, so it’s time I update this recipe. With fall, this is a recipe I always turn to since fresh apples and our garden sage is in season.

You’ll need one Granny Smith Apple, peeled and cut into thick slices. Sliced onion and fresh sage. Sage is an herb easily grow in our garden. I love its velvety texture and heady aroma. It’s a fall herb that is so versatile and delicious.

Pork tenderloin is a favorite tender and lean cut of meat. You’ll want to cut them into 1-inch chunks, then pounded to about 3/4″ with a meat pounder.

Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.

Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; sauté until apple starts to brown, about 4 minutes. Sauteed Pork Tenderloin Medallions with Apples and Sage Cream Pan Sauce

I discovered this dinner recipe on Cooks Illustrated. I’ve shared this recipe with a few friends, who say that they’ve made it more than once. As “fancy” as this dish looks, I can have it on the table in 45 minutes. Tonight, I served this with my “Cracked Fingerling Potatoes” and green beans .

I originally posted this recipe in 2008 with horrifyingly terrible photos! I’ve come a long way in 16 years, with my food photography, so it’s time to update this recipe. With fall, this is a recipe I always turn to since fresh apples and our garden sage is in season.

You’ll need one Granny Smith Apple, peeled and cut into thick slices. Sliced onion and fresh sage. Sage is an herb easily grow in our garden. I love its velvety texture and heady aroma. It’s a fall herb that is so versatile and delicious.

Pork tenderloin is a favorite tender and lean cut of meat. You’ll want to cut them into 1-inch chunks, then pounded to about 3/4″ with a meat pounder.

Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.

Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; sauté until apple starts to brown, about 4 minutes.

Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes.

Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add cream; boil until reduced by half, about 2 minutes.

Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste.

Transfer pork to serving plate and spoon sauce over meat. Depending on how fast you are with prep work, this dinner can be ready in less than an hour.

TASTING NOTES: I make this recipe every fall, and it never disappoints. The sage and apple scented pan sauce is so creamy and flavorful. Pork and apples are a perfect pairing. This dinner isn’t too complicated, but perfect for a fancier dinner with company. Gone are the days fearing that pork should be cooked to well done. We like our pork slightly pink, but feel free to cook longer, according to your preference.