Medallions of Pork Tenderloin with Cinnamon Apple Compote

Medallions of Pork Tenderloin with Cinnamon Apple Compote

Wow, where do I start?

On the table in less than 30 minutes - check!

Four ingredients or less - check!

Easy to make - check!

Delicious beyond belief - double check!

Seriously, this was soooo good and soooo easy. I simply took a pork tenderloin that I picked up from the butcher at Bristol Farms, sliced it into medallions, seasoned them, and then sauteed them. Meanwhile, I slow cooked Granny Smith apple slices in butter, brown sugar and cinnamon until they were soft. That's it! Done!

I have to tell you that these little pork medallions were the most tender pork I think I've ever had. They just fell apart as I took a bite, much like a tender piece of pot roast does. I should have taken a photo of the tenderloin before I cut it up but didn't. It was about 2 1/2 - 3 inches in diameter, so it was rather small, and perfect for making these medallions.

The cinnamony and slightly sweet apples were amazing atop the perfectly-seasoned, tender, and juicy pork medallions.

Cinnamon Apple Compote

Serves 2-3

Ingredients:

1 Granny Smith apple, peeled and sliced thin

1 Tablespoon unsalted butter

1 Tablespoon brown sugar

1/2 teaspoon cinnamon

Heat small saucepan to medium heat and melt butter. Next add apple slices, brown sugar, and cinnamon to pan and stir to coat. Reduce heat to low and stir occasionally until apple slices are soft, approximately 10 minutes.

apple slices cooking in butter, cinnamon, and brown sugar

Medallions of Pork Tenderloin

Serves 2-3

1 Tablespoon butter

1 Tablespoon extra-virgin olive oil

1 - 1 1/2 pound pork tenderloin, sliced into 3/4-inch medallions

1/4 cup all-purpose flour

kosher salt to taste

fresh cracked pepper to taste

Heat a cast-iron skillet to medium-high and add butter and olive oil. The butter and olive oil mixture add a dimension of flavor, so don't skimp here. Meanwhile, sprinkle both sides of pork medallions with salt, pepper, and a little flour. Place medallions in hot skillet and cook until browned, approximately 3-5 minutes, then turn and brown other side, about another 3-5 minutes. Pork is done when center is no longer pink.

tenderloin that has been sliced into medallions

salted, peppered, and dusted with flour

sauteing

one side browned and halfway done

Ready to eat with apple compote on top...YUM!!