30-Minute Apple Topped Pork Medallions
Tender pork medallions are pan-seared to perfection and paired with caramelized golden delicious apples and a luxurious Calvados cream sauce. The apple brandy adds depth and sophistication to the rich cream sauce, while fresh thyme provides an aromatic herb note. This elegant dish combines sweet and savory flavors beautifully, making it perfect for a special dinner or entertaining guests. The golden apples complement the pork's natural sweetness, while the cream sauce ties everything together with its velvety texture and complex flavor profile.
Ingredients
- 5 tablespoons butter, divided
- 4 golden delicious apples, peeled, cored, and slicedhoneycrisp or gala1:1produce
different sweetness level
- 1 teaspoon sugar
- 1 ½ pounds pork tenderloin, cut into 1-inch slices and pounded into medallions
- 2 tablespoons shallots, chopped
- 1 tablespoon fresh thyme leaves
- ¼ cup apple brandycognac or brandy1:1alcohol
similar flavor profile
- 1 cup heavy cream
- ¼ cup apple cider
Instructions
- 1
Melt butter in a large skillet
- 2
Add apples and sugar and cook over medium-high heat until golden brown
- 3
Remove apples from pan
- 4
Melt more butter in the skillet
- 5
Season pork with salt and pepper and saute over medium-high heat until cooked through
- 6
Remove pork from pan and cover with foil to keep warm
- 7
Add remaining butter to the skillet
- 8
Cook shallots over medium heat until soft
- 9
Add thyme, then Calvados
- 10
Scrape up browned bits and allow Calvados to reduce to a glaze
- 11
Stir in cream and cider and cook until thickened
- 12
Season with salt and pepper if desired
- 13
Reheat the apples
- 14
Arrange pork on each plate, garnish with apples, and top with cream sauce
Tips
Pound pork medallions to even thickness for consistent cooking and tender results.
Don't skip deglazing the pan - those browned bits add incredible flavor to the sauce.
Keep pork covered with foil while making sauce to prevent it from drying out.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Reheat gently to avoid overcooking pork.
Slice and pound pork medallions up to 4 hours ahead. Store covered in refrigerator until ready to cook.
Serve immediately while hot. Pair with roasted vegetables or mashed potatoes.
Common Mistakes
Don't overcook pork medallions to avoid tough, dry meat
Reduce Calvados completely to avoid harsh alcohol flavor in sauce
Substitutions
Dairy-Free Swaps
General Alternatives
similar flavor profile
different sweetness level
FAQ
Can I make this without alcohol?
Yes, substitute apple juice for the Calvados and add a splash of apple cider vinegar for complexity. The sauce will be milder but still delicious.
What if I don't have a meat mallet to pound the pork?
Use a heavy skillet or rolling pin covered with plastic wrap. Pound gently to avoid tearing the meat.
How long will leftovers keep?
Properly stored leftovers will keep in the refrigerator for up to 3 days. Reheat gently to maintain the pork's tenderness.