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Pan-Seared Pork Tenderloin Medallions with Apples & Fried Sage

Pan-Seared Pork Medallions with Apples & Fried Sage

Published on August 21, 2017 • Last updated January 28, 2019 by Elizabeth
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A 30-minute recipe in collaboration with ADHB Pork.

Pan-Seared Pork Tenderloin Medallions with Apples & Fried Sage

It was my mother-in-law who originally sold me on the idea of cooking with pork medallions. Every time she comes to visit she buys a pork tenderloin fillet, slices it into medallions and whips up a quick and easy delicious family meal for us.

Pork medallions are a remarkably easy to prepare and versatile ingredient, simply pan-fry for a few minutes on either side, let sit for five minutes and serve with your favourite potatoes and a steamed seasonal green. Alternatively, whip up some family-friendly pork tacos, cube the medallions for pork souvlaki skewers, flatten them and coat in seasoned crumbs for a schnitzel or slice and stir fry with your favourite stir fry ingredients. 

For my mid-week comfort food recipe now that the days are getting colder, I’ve jazzed things up a little bit with the addition of some apples, Calvados cream sauce and one of my most favourite things in the whole wide world: fried sage.

Pan-Seared Pork Tenderloin Medallions with Apples & Fried Sage

I confess I’m not a dried sage fan, but if you can get a hold of some fresh sage, simply fry it in hot oil for a few seconds on either side, drain on kitchen towel while you prepare your meal and then sprinkle its crispy loveliness over the top of your finished dish. It’s well worth the extra few minutes cooking time, trust me!

Pork and apples are a classic combination too, and I like to use small tart eating apples for a little extra bite of flavour. Gently sauteed shallots and the slightly sauteed apples really work well together with this dish, and the whole thing takes less than half an hour to prepare. Just what us busy working parents need, yes? Plus, as a lean protein, pork medallions can make for a healthier midweek dinner.

How to Cook Pork Medallions

You can find pork medallions online from Ocado, Tesco and Sainsburys, or you can always ask your butcher to prepare them for you. Alternatively, buy a pork tenderloin and slice it into 1.5 inch thick medallions, flattening them to around 3/4 inch with a rolling pin to tenderise them.

For further recipe inspiration visit www.lovepork.co.uk and share your recipe ideas!

Simply comment an image and description of your dish below, or post it on social media making sure you tag me @TangoRaindrop and #pickpork, to be in with a chance of winning a hamper worth £50! Click here for the full T&Cs.

Pan-Seared Pork Tenderloin Medallions with Apples & Fried Sage

Pan-Seared Pork Medallions with Apples & Fried Sage

A quick and easy midweek dinner idea. Serve with your favourite potatoes and steamed seasonal greens.
5 from 1 vote
Print Rate
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Author: Elizabeth

Ingredients

for the fried sage

  • 8 fresh sage leaves
  • 6 tbsp sunflower oil

for the pan-seared pork medallions

  • 4 pork medallions or loin steaks
  • 2 tbsp sunflower oil divided
  • 1 shallot
  • 2 apples
  • 1-2 tbsp Calvados
  • 170 ml water
  • 170 ml double cream
  • Shetland sea salt to taste
  • freshly ground black pepper to taste
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Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • Tenderise your pork medallions by flattening them with a rolling pin or with the back of a pan. Set aside.
  • To prepare the fried sage heat the sunflower oil in a small frying pan until hot. Drop the sage leaves in a few at a time and fry for a few seconds on each side. Transfer to a paper towel and set aside to cool.
  • To cook the pork, heat half of the sunflower oil in a large, heavy-based saute pan.
  • Halve your shallot lengthwise and finely slice. Saute in the oil for a few minutes while you slice the apples into 0.5 cm widths.
  • Add the apples to the pan and saute, stirring frequently, for five minutes, until the apples begin to colour and soften.
  • Transfer the apples and shallots to a bowl and keep warm while you cook the pork.
  • Heat the remaining sunflower oil in the pan and sear the pork medallions for 3-4 minutes on each side, until just cooked through. The internal temperature will be 71 C when done. Set aside and keep warm while you prepare the sauce.
  • Deglaze the pan with the brandy and add the water, scraping up any bits that might be stuck to the bottom. Bring to the boil and reduce for a few minutes.
  • Remove the pan from the heat, stir in the double cream and return the apples mixture. Warm through taking care not to boil the cream.
  • Serve the pork medallions on a bed of the apple cream sauce and sprinkle with crumbled fried sage. Serve with potatoes and steamed seasonal greens.

Notes

If you can not source pork medallions, get a pork tenderloin and slice into 1.5 inch thick medallions, flattening them to a thickness of 3/4 inch with a rolling pin.

Pork Medallion Recipe PinterestOTHER PORK MEDALLION RECIPES

Pork Medallions with Apricots & Leek Sauce
Sticky Ginger Beer Pork Medallion Strips
Piri Piri Pork Fillet Medallions
Pork Fillet Saltimbocca
Zesty Stir Fry Pork
Greek-Style Pork Skewers
Caribbean Pork Medallions with Salsa
Pork Schnitzel

OTHER QUICK MIDWEEK PORK DISHES

Pork Stir Fry with Sugar Snap Peas
Spicy Tomato Pork Tenderloin
Pork & Mushrooms in a Creamy Tarragon Sauce
Sausages with Puy Lentils & Kale
Chunky Vegetable & Sausage Soup
Beer-Glazed Roast Iron Age Pork Sausages
Sweet n’ Sour Pork Stir Fry
Sticky Brown Sugar Glazed Pork with New Orleans Style Rice
BBQ Pork Chops with Orange Sauce
Molasses & Rum BBQ Pork Skewers

SHOP THIS POST

Tesco Finest British Pork Medallions £3.50 for 300g

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This is a sponsored recipe post in collaboration with ADHB Pork. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.



Category: 30 Minute Meals, Hoof & Feather, Pork, RecipeTag: 30 Minute Meals, Apples, Midweek Meal, Pork, Pork Medallions, Sage

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. Selina

    April 20, 2020 at 4:46 pm

    5 stars
    Just made this recipe tonight and it was unbelievable! One of the most delicious things I’ve ever eaten, and maybe in my top 5 best meals I’ve ever had. When I tasted it I think I blacked out for a minute.

    Reply
  2. Bonnie

    October 14, 2017 at 3:57 am

    The recipe looks stunning. I think this would be a perfect dish for Saturday lunch.

    Reply
  3. Sheila

    September 25, 2017 at 4:36 am

    This definitely on top our current favorites list. It’s so flavorful and satisfying. Thank you for sharing this recipe.

    Reply
  4. Charlene Flash

    August 27, 2017 at 5:09 pm

    Gorgeous

    Reply
  5. Cecilia

    August 26, 2017 at 1:51 pm

    This recipe looks delicious. What a brilliant idea x

    Reply
  6. Super Busy Mum

    August 25, 2017 at 9:55 pm

    Oh, my goodness – when you look at a post of food photos and instantly become hungry. This looks delicious.

    Reply
  7. Ashleigh Dougherty

    August 24, 2017 at 1:11 pm

    I like the look of these and love how it takes a matter of minutes to cook them.

    Reply
  8. Rachel

    August 23, 2017 at 11:43 pm

    This looks delicious, I rarely eat pork but this is making me want to more! xo

    Reply
  9. Linsay

    August 23, 2017 at 5:18 pm

    This looks delicious. It would make the perf Sunday dinner.

    Reply
  10. Michelle @ Greedy Gourmet

    August 23, 2017 at 1:52 pm

    Love love love pork tenderloin medallions. Can’t go wrong with apples either!

    Reply
  11. Steph Cummings

    August 22, 2017 at 11:01 pm

    These look delicious. Pork is my go to choice for a roast and this looks like a nice varaition. I must confess my only experience of sage is in paxo! I must change that

    Reply
  12. Heather Haigh

    August 22, 2017 at 9:59 am

    Like this idea for a good quick meal, might have it this week

    Reply
  13. Kara

    August 22, 2017 at 8:46 am

    I love pork with sage, such a good pairing – sweet potato mash always goes well with it too.

    Reply
  14. MELANIE EDJOURIAN

    August 21, 2017 at 9:48 pm

    The pork medallions look great. I bet they taste amazing with the apple and sage combo. I must try that crispy sage tip that sounds yummy.

    Reply
  15. Erin Ek Rush

    August 21, 2017 at 9:11 pm

    Oh this looks amazing. I don’t normally cook with pork but my husband loves it. This looks like a great one for us!

    Reply

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Cooking up a storm at the edge of the world

Image of Elizabeth Atia making a cake in the Aald Harbour Hoose, Shetland. Photograph by Misa Hay from Shetland Wool Adventures.

Welcome to Elizabeth’s Kitchen Diary, Scotland’s most northerly award-winning food blog.

I’m based in the wild and remote Shetland Islands, where I’ve been sharing my adventure-fuelling recipes since 2011.

“Sometimes you need to go outside, get on your bike, and remind yourself of who you are and who you want to be.

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