Pork Medallions in Mustard-Cider Sauce

Recipe: Pork Medallions in Mustard-Cider Sauce


  • 1 (1-lb.) pork tenderloin, sliced into 8 medallions
  • 1/2 tsp. salt, divided
  • 1/4 tsp. freshly ground black pepper, divided
  • 2 tsp. olive oil
  • 2 medium sweet potatoes, peeled and thinly sliced
  • 1 onion, thinly sliced
  • 1 large apple, Crispin or Granny Smith, peeled and thickly sliced
  • 1/4 tsp. cinnamon
  • 1 c. apple cider, divided
  • 1/2 c. walnuts, toasted and chopped
  • 1 tbsp. butter
  • 1 tbsp. grainy mustard
  • 2 tbsp. chives, minced, optional


  1. Season both sides of the pork medallions with half of both the salt and pepper.
  2. Heat oil in a heavy large skillet over medium-high heat. Add pork and sauté until brown, about 2 minutes per side. It will not be fully cooked at this point.
  3. Transfer pork to a plate and add sweet potatoes and onion to skillet. Reduce heat to medium and sauté until onion is golden, about 7 minutes.
  4. Mix in apple and cinnamon; season with remaining salt and pepper. Continue cooking, stirring frequently for 5 minutes.
  5. Nestle pork among vegetables, pour in 2/3 cup apple cider and bring to a boil.
  6. Cover, reduce heat to low and simmer until pork is just slightly pink and vegetables are tender, about 15 minutes.
  7. Remove pork to a heated plate and cover loosely. With a potato masher, mash vegetable mixture. Add in the walnuts and butter. Divide the sweet potato mash among 4 warm dinner plates.
  8. Add the remaining 1/3 cup cider to the pan and deglaze. Add mustard to the pan and mix thoroughly. Add in the chives.
  9. On each plate, place 2 pork medallions partway on top of the sweet potatoes and drizzle with mustard sauce. Serve immediately.

Number of servings (yield): 4

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