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Pork Medallions with Apples & Cider

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  • Cut: Tenderloin
  • Prep Time (Minutes): 15
  • Cook Time (Minutes): 20
  • Number of Servings: 4


1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
Salt and ground black pepper
2 Tbsp / 30 mL canola oil
2 tart apples, peeled, cored, and sliced
1 medium onion, sliced
2 garlic cloves, minced
1 cup / 250 mL apple cider, dry
1 tsp + ½ tsp / 7 mL chopped fresh sage leaves, or ½ tsp / 2 ml dried sage leaves


  1. With sharp knife, slice tenderloin into 8 equal pieces. Flatten slightly with palm of hand to ½-inch thickness. Season both sides with salt and pepper.
  2. In large nonstick skillet, heat oil over medium-high heat. Sear medallions, about 2 minutes per side.
  3. Remove medallions from skillet to a clean plate. Cover loosely with foil to keep warm.
  4. In same skillet, fry onions until lightly browned, about 5 minutes.
  5. Add garlic, cider, and sage; boil rapidly to reduce liquid by half.
  6. Add apple slices; simmer for 5 minutes or until apples are softened.
  7. Return medallions to skillet. Continue simmering for 1-2 minutes, just until medallions are heated through; do not overcook. Serve immediately.

Manitoba Pork represents 613 Manitoba hog farms