Pan-Seared Pork Tenderloin Medallions with Apples & Fried Sage
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Pan-Seared Pork Medallions with Apples & Fried Sage

A quick and easy midweek dinner idea. Serve with your favourite potatoes and steamed seasonal greens.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
Author: Elizabeth


for the fried sage

for the pan-seared pork medallions


  • 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.


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.