10/30/10

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 20 minutes - check!

A few simple ingredients - 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 grass-fed butter
2 teaspoons brown sugar or honey
1/2 teaspoon cinnamon

Heat small saucepan to medium heat and melt butter. Next add apple slices, brown sugar or honey, 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

2 Tablespoons grass-fed ghee or butter
1 - 1 1/2 pound pork tenderloin, sliced into 3/4-inch medallions
fresh oregano
fresh thyme
fresh rosemary
sea salt to taste

Heat a cast-iron skillet to medium-high and add ghee or butter. Season both sides of pork medallions with oregano, thyme, rosemary and salt. Place seasoned medallions in hot skillet and cook until lightly browned, approximately 3-4 minutes, then turn and lightly brown other side, about another 3-4 minutes.

Serve medallions topped with apple compote.

tenderloin that has been sliced into medallions
one side browned and halfway done

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

15 comments:

  1. MMMM....looks fab. Nothing better than pork tenderloin...I can get Berkshire pork (Kurobota) at my local Central Market. I always have apples on hand to whip up a quick Dutch baby dinner...maybe I'll pull a fast one on Michael and put the compote over pork!!

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  2. Ha! Wendy, Sounds like a plan! Btw, I meant to answer you about the cheese...I have so many favorites - Iberico (it's kind of like Manchego), any creamy goat cheese, and the Greek feta I get at Bristol Farms (not sure where they get it from)!

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  3. Looks amazing...but got to tell you that I never tried apple compote on the porky:))..

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  4. Wow, Veronica - this looks amazing - that pork looks so beautifully succulent and tender, and I love the idea of the apple compote with it. This would definitely tick all the boxes for me too.
    Sue :-)

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  5. Oh my goodness! Pork and apple sounds like an amazing combination, my mouth is watering just reading the post. I think I'll make this for my parents when I go home to visit them in a couple weeks!

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  6. Oh my! This looks SO good. Pork tenderloin is my favorite meat to make. I just love it...so easy and so tender. Your dish sounds perfect. Love the classic combo of apples and pork. Yum!

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  7. Wow! Can't believe this was on the table in less than 30 mins! So impressive!

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  8. MY MOUTH IS WATERING! These look great- I love pork tenderloin and with the apple, it sounds like the perfect combo!

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  9. Not sure my first comment posted...love the recipe because I love pork with apples, they go so well together. And congrats on top 9!

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  10. Love the simplicity and the fact that its filled with flavor. Yum!

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  11. Congrats on making the top nine today. Your dish looks absolutely delicious! I love the pork & apple combo...

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  12. What a fun and novel presentation! Congratulations on the top 9. I'd definitely try this out one day. So inviting=)

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  13. Congratulations on making the top 9.
    Sue :-)

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  14. This is delicious. I made this a few times months ago... and I'm doing it again today.

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  15. I'm obsessed with this recipe. It has become one of my regular rotations! Thanks!

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