Autumn Harvest Pork Medallions with Roasted Apples & Onions (Edit recipe)

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The one skillet meal, simmering with luscious Fall flavors! Juicy pork medallions paired here with red onions and apples for a tasty meal you can have on the table in no time! I am using Argilos I Extra Virgin Olive Oil to sautée all the things and that a kiss of Fall comes from the Primal Palate Apple Pie Spice Blend. It’s the pairing you need to enjoy soon! The Signature Salt from am.Nicolli is my new favorite way to elevate a dish, another Market fav!

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PREP TIME

20 minutes to 25 minutes

COOK TIME

8 minutes to 10 minutes

INGREDIENTS

14

Serves: 2-3

Ingredients

.5 cup Red Wine Vinegar
.25 cup Apple Cider, NOT apple cider vinegar!
.25 cup Honey
1 tsp Apple Pie Spice - Primal Palate
1 tsp Oregano, Fresh, divided
6 - 8 cloves Garlic, peeled, smashed
3 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
1 whole Pork Tenderloin, silver skin removed
1 - 2 tsp Signature SALT - am.Niccoli
1 whole Red Onion, outer skin removed, cut into 8 wedges with base intact
2 whole Apple, Gala, firm, cut into 6 wedges, cores removed

optional garnish

1 - 2 tsp Organic Balsamic Glaze
1 tsp Oregano, Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425°.
Mix up the vinegar, apple cider, honey, apple pie spice and oregano in a small bow, whisk well to combine–set aside.
Pat tenderloin dry and carefully remove silver skin*. This step prevents that part of the tenderloin from synching up when cooked. Once that is removed, cut the tenderloin into 2” sections. Season all sides with ½ tsp of the salt, set aside.
Preheat a 12” cast iron pan or other oven proof skillet, add olive oil and warm over medium heat.
When the oil is shimmering, add the smashed garlic cloves and cook, stirring as needed, until golden brown. Remove from the pan and set aside.
In the warm pan, place onion wedges around the pan along with the pork medallions. Allow to cook until the medallions are a golden brown on the first side and the onions have a great golden sear. Carefully turn each medallion over as well as the onion wedges. The wedges should stay together if you’ve left the base intact. If a few come apart, it’s ok!
Tuck the apple wedges in and around the onions and medallions, placing some skin side up as well as some in contact with the pan.
Drizzle a bit more olive oil over the top of the apples/onions and sprinkle with a bit more salt. Give the vinegar/apple cider mixture a stir then carefully pour over all the ingredients in the skillet.
Carefully place in the oven and roast until the onions and apples are tender and the medallions are cooked through. Typically around 8-10 minutes.
Remove from the oven, garnish with more oregano, a bit of salt if desired and a drizzle of balsamic glaze.
Serve immediately, storing any leftovers in the fridge for 4-6 days.

Notes

To remove silver skin from a pork tenderloin, use a sharp, thin knife to cut just under the shiny, tough membrane. Work slowly, keeping the blade slightly angled upwards, close to the silver skin and carefully cut it away and peel it away from the pink meat. Repeat in a few cuts as needed, being careful not to cut into the tenderloin itself. Discard silver skin.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	434
Fat:	23 g
Carbohydrates:	46 g
Protein:	12 g
Cholesterol:	30 g
Sodium:	38 mg
Fiber:	2 g
Sugars:	35 g
Sugar Alcohol:	0 g
Calculated for total recipe.