French Pork Medallions and Caramelized Apples

French pork medallions with apples

Philippe Desnerck / Getty Images

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
286 Calories
11g Fat
16g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 286
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 19%
Cholesterol 90mg 30%
Sodium 354mg 15%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 10%
Total Sugars 11g
Protein 30g
Vitamin C 6mg 29%
Calcium 24mg 2%
Iron 2mg 9%
Potassium 635mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pork and apples are a classic French combination, many dishes featuring this mix comes from the Normandy area of France where apples feature very strongly in the cooking. 

These are savory, a little sweet, and very filling pork medallions with caramelized onions and apples. This easy to make dish isn't enlivened with heavy cream, but with liberal doses of seasonings and fiber-rich onions and apples.

To get the full impact of just how tasty this dish is, use outdoor reared, free-range pork where possible. The meat has far more flavor and will be more tender when cooked with very little shrinkage. 


  • 1 pound pork tenderloin, fat trimmed

  • 2 tablespoons apple cider vinegar

  • 3/4 teaspoon dried sage, rubbed, or dried thyme or rosemary

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon unsalted butter

  • 1 tablespoon light olive oil

  • 1 large onion, cut into medium strips

  • 2 apples, peeled, cored, cut into wedges

  • 1 scant pinch ground cloves

Steps to Make It

  1. Slice the pork crosswise into 4 medallions.

  2. Place the pork medallions in a small glass dish and pour the apple cider vinegar over the meat.

  3. Allow the pork to marinate in the vinegar for 10 minutes, turning the meat over halfway through the marinating time.

  4. Pat the pork dry on both sides with kitchen paper and sprinkle all the surfaces with the sage, salt, and black pepper.

  5. Heat the butter and oil together in a large skillet set over high heat.

  6. Add the medallions to the pan and allow them to cook, without moving them at all, for four minutes.

  7. Carefully flip them over and allow them to cook, without moving them, for an additional 4 minutes.

  8. Check the pork medallions for doneness and continue cooking them for an additional 1 to 2 minutes if they appear too pink in the center.

  9. Remove the cooked pork medallions to a plate and cover them loosely with foil to keep them warm.

  10. Add the onions to the skillet and reduce the heat to medium.

  11. Cook the onions, stirring frequently, for five minutes, until they begin to brown.

  12. Add the apples and cloves to the skillet and continue cooking the mixture, stirring occasionally, for an additional five minutes until the apples have just turned tender but not falling apart. 

  13. Arrange the onions and apples on serving plates.

  14. Slice the pork, if desired, or serve whole.

  15. Arrange the pork over the caramelized onions and apples and serve immediately.

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