Skillet-Seared Pork Medallions with Apples and Bourbon
Familiar autumn flavors like fresh apples and smooth bourbon combine to make a comforting meal that hits the spot on a cool evening. The recipe is simple enough to add to your weeknight menu, while also tasting undeniably impressive. You can use whichever apples you have leftover from the apple orchard, but Honeycrisp varieties tend to hold up best as they cook. We like to pair this hearty dish with a simple spinach salad or scalloped potatoes.
Prep Time10 minutes
Cook Time35 minutes
Cook it With Our
- 1 ½ pounds pork tenderloin, cut into 1 ½-inch-thick medallions
- ½ teaspoon garlic powder
- 1 ¼ teaspoons salt, divided
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion, sliced
- 2 apples, cored and sliced
- 2 tablespoons brown sugar, divided
- 1 ounce bourbon
- 1 tablespoon sage, cut into thin ribbons
- Preheat oven to 350 degrees Fahrenheit.
- Season pork on all sides with garlic powder, 1 teaspoon salt, and pepper.
- Preheat Baker’s Skillet over medium-high for 5 minutes.
- Add olive oil and swirl to coat.
- Sear pork for 3-4 minutes per side, set aside on a plate, and cover.
- Add butter and onions in a single layer, and cook for 5-7 minutes.
- Add apples and cook until soft, about 5 minutes. Be careful not to over stir.
- Add 1 tablespoon brown sugar and remaining ¼ teaspoon salt; mix until incorporated.
- Nestle pork tenderloin medallions around the apples in a single layer, and sprinkle with remaining 1 tablespoon brown sugar.
- Place skillet in the oven and bake until cooked through, about 5-7 minutes.
- Remove skillet from oven and return to the stovetop over medium-high heat.
- Carefully add bourbon and ignite with a long-stem lighter. There will be flames.
- Once the flames have extinguished, sprinkle pork medallions with sage ribbons and serve.