Fustini's Oils and Vinegars
Pork Tenderloin Medallions with Apples

Add To Favorites

Pork Tenderloin Medallions with Apples


This recipe does not have any reviews yet   be the first to write one

Pork Tenderloin Medallions with Apples

Submitted by Charlene Hunt, Fustini's Petoskey


  • 1 1/2 tablespoons Fustini's Garlic olive oil, divided
  • 12 oz. pork tenderloin sliced into 1 in. medallion
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup unsalted chicken or vegetable stock (such as Swanson)
  • 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


Step 1. 

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.

Step 2. 

In a separate bowl, combine stock, balsamic and mustard, stirring with a whisk.

Step 3. 

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.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More