Tender pork tenderloin medallions seared until golden, combined with sweet-tart apples and onions, then finished in a rich, aromatic cream sauce. This dish is easy enough for a weeknight but elegant enough for a special occasion. The pork stays juicy, while the apples add a gentle sweetness and acidity that balance the creamy sauce beautifully.
Serves: 3–4
Ingredients
- Pork tenderloin — 14 oz (about 400 g)
- Apples (slightly tart-sweet, e.g. Honeycrisp or Granny Smith) — 2 medium (about 1 lb / 450 g)
- Yellow onion — 1 medium (6–7 oz / 180–200 g)
- Garlic — 3 cloves, minced
- Fresh thyme — 2–3 sprigs
(or ½ tsp dried thyme) - Heavy cream (30–33%) — ½ cup (120 ml)
- Clarified butter or unsalted butter — 2 Tbsp, divided
- Brown sugar or honey — 2 tsp
- Dried marjoram — ⅓ tsp
- Salt and freshly ground black pepper — to taste
Instructions
- Prepare the pork
Trim any silver skin from the pork tenderloin and cut it into thick medallions (about 1½ inches thick). Season generously with salt and black pepper on all sides. - Sauté the apples
Heat 1 tsp butter in a large skillet over medium heat. Add the apple slices and sprinkle with brown sugar or drizzle with honey.
Cook for 4–5 minutes, turning gently, until lightly caramelized and just tender. Transfer apples to a plate. - Cook the onion
Add 1 Tbsp butter to the same skillet. Add the sliced onion and sauté for 3–5 minutes, until soft and golden. Transfer to the plate with the apples. - Sear the pork
Add the remaining 1 Tbsp butter to the skillet and increase heat to medium-high.
Sear the pork medallions for 1–1½ minutes per side, until nicely browned.
Midway through cooking, add the minced garlic and thyme to release their aroma. - Make the cream sauce
Reduce heat to medium. Pour in the heavy cream, season with salt, pepper, and marjoram, and gently stir.
Simmer for 2–3 minutes, until the sauce slightly thickens. - Finish the dish
Return the apples and onions to the skillet. Gently stir to coat everything in the sauce.
Cover and simmer on low heat for about 5 minutes, allowing the flavors to meld.
To Serve
Serve hot with:
- Mashed or boiled potatoes
- Steamed rice
- Roasted vegetables
- Or a light green salad
This creamy pork dish with a hint of fruit is perfect for a cozy family dinner or as a refined centerpiece for a holiday table.
Tips
- For extra depth and a subtle tang, add 1–2 teaspoons Dijon mustard to the cream sauce.
- A splash of dry white wine or apple cider (2–3 Tbsp) can be added before the cream for more complexity.