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  • 2 pounds pork tenderloin, cut into 12 (2-inch thick) slices (medallions)
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 3 Granny Smith apples, unpeeled and thickly sliced
  • 2 medium shallots, thinly sliced (about ½ cup)
  • 1 tablespoon finely chopped fresh rosemary
  • 1 1/2 teaspoons teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup apple cider
  • 1/4 cup reduced-sodium chicken broth
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • Freshly ground black pepper


  1. To prepare pork, place medallions in between sheets of plastic wrap. Using a meat mallet or a heavy skillet, flatten each piece to an even thickness of about 1/4 inch. Remove plastic wrap and season both sides of medallions with salt and pepper.
  2. Heat a 12-inch sauté pan or skillet over high heat. Add vegetable oil. When oil starts to smoke, place half the meat into pan and sauté on both sides until well browned and thoroughly cooked. Transfer to a plate and keep warm. Repeat with remaining meat.
  3. To prepare apples, reheat pan over high heat. Add butter. When hot, add apples, shallots, rosemary, sugar and salt. Sauté until apples are golden brown and tender, about 8 minutes, shaking pan occasionally.
  4. To prepare sauce, add cider, broth and rosemary to pan. Cook, whisking to scrape up any browned bits, over high heat, about 5 minutes. Add heavy cream; reduce heat to medium and simmer until mixture thickens to sauce consistency, 5 to 10 minutes. Add salt and pepper.
  5. Return apples and pork to the pan. Simmer several minutes.
Recipe by Chef Chris Koetke.

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The recipe was originally published as Pork and Apples with Cider Cream Sauce on

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