Imagine a dish that perfectly balances the rich, tender flavor of pork with the sweet and tangy notes of apples and cranberries. This Pork Medallions with Apple and Cranberry recipe is not just a meal—it's a culinary journey that transforms an ordinary dinner into an extraordinary dining experience. In just 35 minutes, you'll create a restaurant-quality dish that will impress your family and guests, proving that gourmet cooking can be both simple and spectacular.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 pork medallions
- 1 apple, sliced
- 1/2 cup cranberries
- 1/2 cup chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Remove pork medallions from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat the medallions dry with paper towels to ensure proper searing.
- Season both sides of the pork medallions generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until the oil is shimmering but not smoking.
- Carefully place the seasoned pork medallions into the hot skillet. Cook for approximately 3-4 minutes on each side until a golden-brown crust forms and the internal temperature reaches 145°F (63°C).
- Remove the pork medallions from the skillet and set aside on a warm plate. Tent loosely with aluminum foil to keep warm and allow the meat to rest.
- In the same skillet, add sliced apples and cranberries. Sauté for 2-3 minutes until the apples begin to soften and caramelize slightly.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet to incorporate additional flavor.
- Simmer the apple and cranberry mixture for 4-5 minutes until the liquid reduces and the fruits are tender but not mushy.
- Return the pork medallions to the skillet, spooning the apple and cranberry sauce over the meat to reheat and combine flavors.
- Plate the pork medallions and generously top with the warm apple and cranberry sauce. Serve immediately while hot.
Tips
- Temperature is Key: Always let your pork medallions sit at room temperature for 30 minutes before cooking to ensure even cooking.
- Dry Meat = Perfect Sear: Pat the medallions completely dry with paper towels to achieve that gorgeous golden-brown crust.
- Don't Overcrowd the Pan: Cook medallions in batches if necessary to maintain high heat and prevent steaming.
- Use a Meat Thermometer: Cook pork to exactly 145°F (63°C) for juicy, perfectly cooked meat.
- Let the Meat Rest: Always allow pork to rest for 3-5 minutes after cooking to redistribute juices and maintain tenderness.
- Layer Flavors: Use the same skillet for the sauce to capture all the delicious browned bits from the meat.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 75mg
