Pork Medallions With Apple Cream Sauce: Rich and Redolent

Pork Medallions with Apple Cream Sauce
flickr4jazz/Flickr/CC BY 2.0
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 3/4 lbs.​ Pork (2 Servings)
Ratings (4)

We must confess that pork is one of our favorite meats. We love its rich dense flavor and firm texture. And the right cut, properly cooked, is as tender as a good steak. Pork also has an affinity for sweet flavors and fruit in particular. In this recipe medallions of pork tenderloin are quickly sautéed. Then a pan sauce is made combining apples, cream, and Calvados, a French apple brandy. This is easy enough for a weeknight meal, but worth saving for a special occasion. We like this dish with steamed, buttered cabbage.

What You'll Need

  • 3/4 lbs.​ pork tenderloin, cut into 3/4" thick medallions (filets)
  • 1 tbsp. vegetable oil
  • 2 tbsp. Calvados (or​ any apple brandy)
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream
  • 1/2 tbsp. fresh sage, finely chopped
  • 1/2 tsp. fresh rosemary, finely chopped
  • shallots, finely chopped
  • 1 apple, peeled and sliced thin
  • 2 tbsp. unsalted butter

How to Make It

  1. Heat oven to 200 F.
  2. Season pork medallions generously with salt and pepper.
  3. Heat oil in a medium skillet (not non-stick) over medium heat. Add pork and cook on each side until browned, about three minutes per side. Place medallions on a plate in the oven.
  4. Melt butter in skillet. Add shallots, apples, sage, and rosemary and saute until browned. Add Calvados and chicken stock and deglaze the pan. Reduce liquid by 1/3.
  1. Add cream and reduce to desired consistency. Divide pork between plates and spoon apples and sauce over the top.
Nutritional Guidelines (per serving)
Calories 625
Total Fat 39 g
Saturated Fat 18 g
Unsaturated Fat 15 g
Cholesterol 206 mg
Sodium 324 mg
Carbohydrates 19 g
Dietary Fiber 3 g
Protein 50 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)