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Pork Tenderloin Medallions with Sauteed Apples

Pork Tenderloin

Now, I realize that I don’t have a lot of meat recipes up on this site yet.  Um…like…any.  That’s not because Chris and I are vegetarians.  Oh no, quite the contrary.  While we can appreciate the fact that raising meat creates exponentially more greenhouse gases, and that North Americans eat way too much meat for their own good, and that a diet based on vegetables, legumes, healthy oils, and fish helps you live the longest (aka the Mediterranean diet)…we couldn’t really envision giving up steak.  Or chicken.  Or bacon.

The reason, plain and simple, is that our freezer is a bit wonky, and only one of the 3 freezer drawers actually freezes (we live in China, friends).  Which makes it a bit complicated to store a lot of meat at once, and I’m generally too lazy to walk to the supermarket every time we want meat for a meal.  When faced with the choice between a walk (that might actually constitute exercise), and well, just using what’s in the crisper drawer…I’ll vote for vegetables every time.  I’m really not too sure how my health account sheet balances on that.

But with the realization that Chris needs protein in his diet to maintain his wonderful muscular figure came the realization that I really ought to cook some meat once in a while so the poor guy doesn’t have to rely solely on peanut butter for his protein fix.

So here we are.  Meat!  Finally!  I actually really like pork tenderloin.  It’s tender and juicy, and here in China, it’s dirt cheap, because China is the land of pork!  And by the way, I should really make this more often, because this dish came together in all of 20 minutes – just the time it took me to slice and season the pork, slice the apples, fry the meat, and sauté the apples.  The pork was juicy, savory, and just slightly spicy, and the sweetness of the apples was the perfect counterpoint.

Pork Tenderloin Top

Pork Tenderloin Medallions with Sautéed Apples

Tenderloins vary in size, so for 4 people, plan to buy about a pound to a pound and a half of pork.  You may have to buy 2 tenderloins.

1 to 1 ½ pounds of pork tenderloin (for 4 people)
½ tbsp mild red curry powder
salt and pepper
1 tbsp butter
2 tbsp oil

3 apples (I used Galas, but any cooking apple will do)
¾ cup chicken or vegetable broth
pinch of dried herbs (thyme or rosemary or whatever you like…)

Cut the tenderloins into ¾ inch slices (they will cook quicker this way than if you cut them thicker, but if you like the look of a thicker medallion, go ahead and slice them 1 inch thick).  Season each side with salt and pepper, and rub them with the curry powder.

Peel and thinly slice the apples.  Set aside.

In a skillet, melt the butter with the oil over medium-high heat.  Lay the pork in the skillet and fry about 2 minutes on each side until cooked through, turning once.  The pork should be nicely browned on the outside.  Remove to a plate.

Add the apples to the skillet with the pan drippings.  Sauté until apples are browned, then pour in the broth, scraping up any browned bits.  Stir in the dried herbs and any juices that have accumulated on the plate with the pork.  Turn heat down to medium and boil until sauce is thickened and apples are tender, about 3-4 minutes.

Divide among plates and serve.

2 comments to Pork Tenderloin Medallions with Sauteed Apples

  • They were delicious! And I am getting skinnier in China, but it’s not just because of less meat. I do less exercise and I eat less junk food. What’s wrong with peanut butter, though, it’s great!

  • We did the same aswell, buying meat whole from the local farm. I like to support them, even if it is a more expesnive than the supermarket, because I know exactly how and where it is made, I know I’m not contributing to our carbon footprint or something. These meat recipes are great, I found.