Cranberry Pear balsamic · Garlic olive oil · Meat and Poultry ·Mar 26, 2024

Pork Tenderloin Medallions with Apples

Name: Pork Tenderloin Medallions with Apples
Ingredients: 1 1/2 tablespoons Fustini's Garlic olive oil, divided; 12 oz. pork tenderloin (or larger pork loin) sliced into 1 in. medallion; 3/4 teaspoon kosher salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 1/2 cup chicken or vegetable stock; 1 teaspoon Dijon mustard; 2 tablespoons Fustini's Cranberry Pear balsamic; 1 tablespoon chopped fresh sage; 1 1/2 teaspoons chopped fresh rosemary; 2 medium apples, thinly sliced; 1 small red onion, thinly vertically sliced

Submitted by Charlene Hunt, Fustini's Petoskey

Ingredients

1 1/2 tablespoons Fustini's Garlic olive oil, divided
12 oz. pork tenderloin (or larger pork loin) sliced into 1 in. medallion
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 cup chicken or vegetable stock
1 teaspoon Dijon mustard
2 tablespoons Fustini's Cranberry Pear balsamic
1 tablespoon chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
2 medium apples, thinly sliced
1 small red onion, thinly vertically sliced

Directions

Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons of olive oil to the pan, swirl to coat. Sprinkle pork evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork to pan, cook 4 minutes on each side or until pork is done. Remove from pan.
In a separate bowl, combine stock, balsamic and mustard, stirring with a whisk.
Add remaining 1 tablespoon oil to pan, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan, cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork to pan, cook 3 minutes or until liquid is reduced by half.

Pork Tenderloin Medallions with Apples