Braised Pork Medallions with Apples
Thanks to the Pork Council for this wonderful fall inspired Pork Tenderloin recipe. Braise pork medallions, apples, and onions together for an easy to make recipe that has flavors that work together perfectly. Try serving this recipe with freshly made brown rice and your favorite green vegetable for a delicious fall meal!
Cut each pork tenderloin into 8 even pieces so you have a total of 16 medallions and lightly season them on all sides with salt and pepper.
Heat a large skillet to medium high heat and add oil once hot. Add the pork and brown the medallions on all sides. Once browned, remove them from the pan and set aside.
Add the chopped apple and onion to the skillet and saute until soft. Add the apple cider to the skillet and add the medallions back to the mixture.
Cover the skillet and simmer for 10 minutes or until the medallions reach 145°F.
Serve the pork along with the braised apples and onions on top of rice or noodles and enjoy!
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Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
- Burgundy, France
- Sonoma, California
Pairs great with:
- Pinot Noir can work with a variety of foods from salmon to pork to mushrooms