Spoon Simple
Quick Skillet Pork Tenderloin with Apples
A simple skillet meal featuring tender pork tenderloin medallions sautéed with sweet apples and onions for a comforting, flavorful dinner.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — For the Pork and Apples
- 1 lb pork tenderloin, trimmed and cut into 1-inch thick medallions
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large apple (Honeycrisp or Fuji recommended), cored and sliced
- 1 medium yellow onion, thinly sliced
- 1/2 cup chicken broth
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Salt and black pepper to taste
Step 2 — Optional Side
- Mashed potatoes or egg noodles
Instructions
- 1
Prepare Pork
Pat the pork medallions dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Sear Pork
Heat olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer (work in batches if necessary) and sear for 2-3 minutes per side until golden brown. Remove pork from skillet and set aside.
- 3
Sauté Apples and Onions
Add the butter to the skillet. Once melted, add the sliced apples and onions. Cook, stirring occasionally, for 5-7 minutes until the apples are slightly softened and the onions are translucent.
- 4
Create Sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard and dried thyme. Bring to a simmer.
- 5
Finish Cooking Pork
Return the seared pork medallions to the skillet, nestling them into the apple and onion mixture. Reduce heat to medium-low, cover, and simmer for 5-10 minutes, or until the pork is cooked through (internal temperature of 145°F/63°C).
- 6
Serve
Serve the pork medallions with the apple and onion mixture spooned over the top. Excellent served with mashed potatoes or egg noodles to soak up the sauce.
Nutrition per serving: 480 cal · 35g protein · 30g carbs · 25g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
