A few weeks ago, subscribers to the eMeals + HEALTH Magazine partner plan received this Pork Tenderloin with Sautéed Apples recipe in their inboxes, and we thought we’d share it with you today. Lightly breaded pork medallions are pounded thin, browned in olive oil, and topped with Golden Delicious apples and a warm white wine-butter sauce. Pounding the pork medallions ensures fast, even cooking. Steam baby French carrots and make a batch of cranberry-pecan rice pilaf for an easy dinner ready in under an hour.
Related Recipe: Chicken, Chili and Cheese Enchiladas from HEALTH
Interested in learning more about the eMeals + HEALTH Magazine partner plan? eMeals tames the dinnertime rush with weekly meal plans (and coordinating grocery lists sorted by grocery aisle and exact package sizes!) suited to your family’s needs. We’ve partnered with HEALTH magazine to bring you original HEALTH recipes every week, straight to your inbox or smartphone app. Click here to learn more and try our 14-day free trial!
- 1 pork tenderloin (about 1 lb)
- ¾ tsp salt
- ½ tsp pepper
- ¼ cup all-purpose flour
- 2 Tbsp olive oil
- ¼ cup minced onion
- ⅓ cup white wine or apple cider
- 1 cup chicken broth
- 1 small golden delicious apple, quartered, cored and thinly sliced
- 2 Tbsp unsalted butter
- Cut pork into 12 pieces and pound into scallopine about ⅓ inch thick. Season with ½ tsp each salt and pepper, and then dust with flour.
- Heat 1 Tbsp oil in a large, nonstick skillet over medium-high heat. Add half of the pork, without crowding pan, and cook, until nicely browned on bottom, about 3 minutes; turn and cook until pork is cooked through, about 3 minutes more. Transfer pork to a plate. Repeat with remaining oil and pork.
- Add onion and wine to pan; cook over medium heat, stirring, until onion is dry, about 2 minutes. Add broth and apple; simmer until liquid is reduced by half, about 5 minutes. Add butter and remaining ¼ tsp salt; stir until incorporated. Remove pan from heat, add pork slices to sauce and turn to coat.
- Arrange pork on plates, spoon sauce and apples on top and serve.