Pan Seared Pork Medallions with Mustard Apple Pan Sauce deliver tender, juicy pork with a crisp golden crust. The sauce is bright and silky, combining tangy Dijon with lightly caramelized tart apple for balanced sweetness. Textures contrast between the soft pork, silky sauce, and scattered fresh herbs. Serve hot alongside roasted potatoes, buttered greens, or a simple grain for an elegant weeknight or dinner-party main.
Ingredients
- 1 1/4 pounds pork tenderloin, trimmed and cut into 8 medallions (about 1-inch thick)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour (optional, for light dredge)
- 2 tablespoons neutral oil (vegetable or canola)
- 2 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1 medium tart apple (Granny Smith or Honeycrisp), peeled, cored and diced
- 1/3 cup dry white wine or extra chicken stock
- 3/4 cup low-sodium chicken stock
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Pat the pork medallions dry with paper towels and season both sides with salt and pepper. Lightly toss each medallion in flour and shake off any excess if you prefer a slightly thicker sauce.
- Heat a large skillet over medium-high heat and add the neutral oil. When the oil is shimmering, add 1 tablespoon butter and swirl to melt.
- Add pork medallions in a single layer without crowding; cook in batches if needed. Sear 2–3 minutes per side until a deep golden crust forms and internal temperature reaches 140–145°F for medium. Transfer to a plate and tent loosely with foil to rest.
- Reduce heat to medium and add the remaining 1 tablespoon butter to the skillet. Add chopped shallot and sauté 30–60 seconds until fragrant and translucent, then add the diced apple and cook 2–3 minutes until edges begin to soften and caramelize.
- Deglaze the pan with the white wine (or 2 tablespoons stock), scraping up browned bits with a wooden spoon. Let the liquid reduce by half, about 1–2 minutes.
- Pour in the remaining chicken stock, add Dijon and whole-grain mustard, apple cider vinegar, and thyme. Stir and simmer gently for 3–5 minutes until the sauce slightly reduces and thickens to a silky consistency.
- Return the pork medallions to the skillet and spoon the sauce over them. Heat together 1–2 minutes just to rewarm the pork and finish cooking to 145°F if needed. Taste and adjust seasoning with salt and pepper.
- Sprinkle with chopped parsley and serve immediately, spooning extra sauce and apple pieces over the medallions.
Tips or Variations
- For more caramelized flavor, use a mix of apple and a splash of maple syrup (1 teaspoon) in the sauce.
- Swap pork for thick-cut chicken breasts or boneless thighs and adjust cooking time until internal temperature reaches 165°F.