Pork Medallions With Sauteed Apples
Pork medallions coated in Parmesan breadcrumbs paired with sautéed apples and shallots create a savory-sweet dish perfect for special dinners or casual gatherings.
Ingredients
- 1 lb. pork tenderloin, cut into 1/2-inch slices ⓘ
- 3/4 cup fresh breadcrumbs ⓘ
- 3/4 cup grated Parmesan ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1 egg ⓘ
- 1 tablespoon water ⓘ
- 5 tablespoons butter ⓘ
- 2 large Red or Golden Delicious apples, peeled, cored, and sliced ⓘ
- 4 shallots, chopped ⓘ
- salt and pepper to taste ⓘ
Instructions
- Flatten pork slices with a meat mallet, rolling pin, or skillet to a thickness of 1/8 inch.
- Combine breadcrumbs and grated Parmesan cheese in a bowl.
- Pat the pork dry with paper towels.
- Dredge the pork slices in flour, shaking off excess.
- Dip the pork into beaten egg with water.
- Coat the pork slices with the breadcrumb mixture, pressing lightly to adhere.
- Melt 4 tablespoons of butter in a large heavy skillet over medium heat.
- Add the breaded pork slices in batches if necessary and cook until light brown, about 3 minutes per side. Transfer to a serving platter using a slotted utensil.
- Keep warm while preparing the apples and shallots.
- In the same skillet, add the sliced apples and chopped shallots, cook until tender and caramelized, about 5-7 minutes.
- Add canned chicken broth to deglaze the skillet, scraping up any browned bits. Cook for another 2-3 minutes.
- Serve the pork medallions topped with sautéed apples and shallots, drizzled with pan juices.
Tips & Substitutions
For best results, ensure the pork is pounded evenly to achieve a tender texture. If you don't have fresh breadcrumbs, you can use store-bought or even crushed crackers as a substitute. To add a touch of spice, consider incorporating a pinch of cinnamon or nutmeg to the apples while sautéing. This dish pairs beautifully with Chicken And Red Peppers for a comforting meal option.
Serving Suggestions
Serve the pork medallions hot, topped with the sautéed apples and shallots. This dish pairs well with a side of creamy mashed potatoes or a fresh green salad for a balanced meal. For a complete experience, consider serving with a glass of white wine or a light beer to complement the flavors. Browse more American recipes for similar delightful dishes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork medallions in a skillet over medium heat, adding a splash of broth or water to prevent drying out. Heat until warmed through, then serve with the sautéed apples and shallots for a delicious meal.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Medallions With Sauteed Apples contains roughly 1116 calories, with 31g protein, 158g carbohydrates, and 41g fat. It is an excellent source of protein (62% of the Daily Value), iron (40% of the Daily Value), and calcium (35% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1434mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute pork tenderloin with chicken breasts or turkey cutlets. Adjust the cooking time as needed, since chicken may take slightly longer to cook through. Ensure the internal temperature reaches 165°F for safety.
What if I don't have shallots?
If you don’t have shallots, yellow or red onions can be used as a substitute. Shallots provide a milder flavor, so you may want to use a smaller amount of onions to avoid overpowering the dish. Sauté them until they are soft and translucent.
Can I prepare the apples ahead of time?
It’s best to cook the apples just before serving to maintain their texture and flavor. However, you can slice them in advance and toss them with a little lemon juice to prevent browning. Cook them fresh for the best results in this dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).