How to Cook Pork Medallions With Apples (5 Steps)

Pork medallions with apples is a hearty autumn dish that can incorporate boneless pork cutlets or a boneless sirloin roast cut into 1/2-inch slices. Busy cooks will appreciate that the thin meat medallions can be braised or sauteed quickly on the stove-top while potatoes roast in the oven for a full meal. Tart cooking apples, cider or wine, fresh herbs, onions and root vegetables give the mild-flavored pork dish a bold and distinctive flavor.

Things You'll Need

  • Small bowl
  • Herbs and seasonings
  • Non-stick skillet
  • Cooking spray or canola oil
  • Garlic clove, minced (optional)
  • Warm plate
  • Butter or olive oil
  • Tart apples, peeled and sliced
  • Sweet onion, sliced
  • Salt and pepper
  • Apple cider
  • Meat thermometer

Instructions

  1. Mix your favorite herbs, such as sage, thyme or rosemary, in a small bowl with salt and pepper. Rub the mix on the medallions and set aside.

  2. Spray your skillet with cooking spray or heat 1 tbsp. canola oil in the pan. If desired, brown the minced garlic in the pan.

  3. Cook medallions in the skillet for about 3 minutes on each side, until the pink is nearly gone but the meat is still juicy. Remove the meat to a warm plate.

  4. Melt 1 tbsp. of butter or olive oil in the skillet. Saute sliced onions until soft, about 3 minutes. Add the apple slices and apple cider to the onions and cook over medium low for 10 minutes, stirring occasionally to mix the onions and apples.

  5. Return the pork medallions to the skillet. Scrape the apple-onion mixture from the pan and ladle on top of the meat. Continue cooking on medium-low for 5 minutes, then check the thickest medallion for doneness. Pork is fully cooked when it reaches a temperature of 145 degrees Fahrenheit.

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