Friday, October 24, 2014

Roasted Pork Medallions with Caramelized Apples and Onions

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My mom makes roasted pork with apples on the regular, and since Bradley loves to eat it when he goes over there I decided to make it at home one night. I threw onions into the mix because I strongly believe that onions make everything better. Do you know that Chris hated onions when we first met? I was determined to change that, and thankfully I was able to. I put onions in almost everything, so eliminating onions from my diet would have been a difficult pill to swallow (albeit worth it).
I used my mom's directions as a base to this recipe and then just played it by ear as I went. I was a little hesitant not to add any additional flavor/spices along the way, but I quickly found out that they were not missed at all. The apple and onion mixture make a great "sauce" to the pork, which gets very flavorful on its own. It will make your house smell realllly good, too. Enjoy!

Printable Recipe

  • 1 lb. pork tenderloin
  • Salt and pepper
  • 2 tbsp. canola oil
  • 1 tbsp. butter
  • 2 Gala apples, peeled, cored and cut into slices
  • 1 yellow onion, cut into slices
Preheat oven to 400 degrees F.

Cut the pork tenderloin into 1-inch medallions. Season both sides with salt and pepper.

Heat oil in a large cast iron skillet. Add pork in an even layer and allow to sear for 3 minutes. Flip the pork and sear the other side for 3 minutes. Remove pork from pan and cover to keep warm.

Add butter to skillet. Add apples and onions. Cook for 10 minutes, or until caramelized and tender. Add pork back into the skillet. 

Place the skillet in the oven and continue cooking for 10-20 minutes until pork reaches an internal temperature of 160 degrees F and the apples and onions are tender.

Source: SK Original

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