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Pork Medallions with Sautéed Apple and Mustard Pan Seed

Ingredients

  • 2 pork tenderloins (about 12 oz/375 g each)
  • 3/4 tsp (4 mL) each salt and pepper, divided
  • 2 tbsp (30 mL) olive oil
  • 2 Honey Crisp apples, sliced
  • 1 small onion, thinly sliced
  • 1 cup (250 mL) thinly sliced fennel bulb
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 1/3 cup (75 mL) apple juice
  • 1 cup (250 mL) reduced-sodium chicken broth
  • 1/3 cup (75 mL) 35% whipping cream
  • 2 tbsp (30 mL) grainy mustard

Directions

  1. Cut pork tenderloins into 1 1/2-inch (4 cm) medallions; season with 1/2 tsp (2 mL) salt and pepper. Heat oil in large skillet set over medium-high heat; cook medallions, in batches, for 1 to 2 minutes per side or until browned. Transfer to plate.
  2. Add apples, onion, fennel, garlic, thyme and remaining salt and pepper; cook for 3 to 5 minutes or until slightly softened. Stir in apple juice; bring to boil. Cook for 1 minute.
  3. Stir in broth, cream and mustard; bring to boil. Return pork medallions to pan; cook for 3 to 5 minutes or pork is cooked through and sauce is thickened slightly.

Tip: Add a splash of brandy to the sauce if desired.

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Related Recipes

Pork Medallions with Sautéed Apple and Mustard Pa

Ingredients

  • 2 pork tenderloins (about 12 oz/375 g each)
  • 3/4 tsp (4 mL) each salt and pepper, divided
  • 2 tbsp (30 mL) olive oil
  • 2 Honey Crisp apples, sliced
  • 1 small onion, thinly sliced
  • 1 cup (250 mL) thinly sliced fennel bulb
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 1/3 cup (75 mL) apple juice
  • 1 cup (250 mL) reduced-sodium chicken broth
  • 1/3 cup (75 mL) 35% whipping cream
  • 2 tbsp (30 mL) grainy mustard

Directions

  1. Cut pork tenderloins into 1 1/2-inch (4 cm) medallions; season with 1/2 tsp (2 mL) salt and pepper. Heat oil in large skillet set over medium-high heat; cook medallions, in batches, for 1 to 2 minutes per side or until browned. Transfer to plate.
  2. Add apples, onion, fennel, garlic, thyme and remaining salt and pepper; cook for 3 to 5 minutes or until slightly softened. Stir in apple juice; bring to boil. Cook for 1 minute.
  3. Stir in broth, cream and mustard; bring to boil. Return pork medallions to pan; cook for 3 to 5 minutes or pork is cooked through and sauce is thickened slightly.

Tip: Add a splash of brandy to the sauce if desired.