Tender pieces of pork, pounded into medallions are seared and served with a seasonal sauce strewn with wedges of apple.
If you’re interested in cooking a lean, tender piece of protein, it’s hard to go wrong with pork tenderloin. As its name suggests, it certainly is tender, it’s also boneless, can be prepared in all sorts of ways and when compared to beef tenderloin, is fairly well priced.
To make it, I cut my piece of pork tenderloin, widthwise, into four roughly equally pieces. I then pounded each piece of pork until they were each about three-quarter inch thick. These medallions of pork tenderloin were then seared in a skillet until just cooked through, and then transferred to a plate.
Pork Tenderloin Medallions with Apples and Thyme Tender pieces of pork, pounded into medallions, seared and served with a seasonal sauce strewn with wedges of apple.1 piece of pork tenderloin, trimmed of any fat or sinew1 medium apple, peeled, halved, cored and cut into 10 or so wedges1/4 tsp minced fresh thyme, or pinch of dried thymeCut the pork tenderloin widthwise into four roughly equal pieces, and then set them upright, spacing each one a few inches apart.
Place the stock, flour, vinegar, thyme, honey and ginger in a bowl and whisk well to combine. Drain any oil left in the skillet, and then set back over medium-high heat.
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