When savory, tender pork meets the sweetness of applesauce and the cozy aroma of sage, it’s a match made in heaven. These pork tenderloin medallions with applesauce and sage make an easy, delicious, and nourishing meal, comforting and perfectly suited for fall.
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Fall is my favorite season. The air turns crisp, the days grow shorter, and life finally begins to slow down. It’s the perfect time for morning walks in the woods, cozy afternoons baking, and slow evenings gathered around the table with comforting, nourishing meals.
And, of course, fall means apples! With such an abundance this season, I’ve had the joy of making all sorts of apple recipes that I love sharing with you. With jars upon jars of homemade applesauce coming out of my kitchen, this pork tenderloin with applesauce and sage has become an absolute must.
If you love apple season as much as I do, you might also enjoy my quick no-peel Instant Pot Applesauce, Honey-Sweetened Apple Butter, Apple and Ginger Jam with Honey, or my grain-free French Apple Cake and Apple Bread, both made with coconut flour and wholesome ingredients.
Why You’ll Love This Recipe
This pork with applesauce and sage is one of those dishes that’s simple and effortless, yet tastes refined and cozy, perfect for a family dinner or when you have guests over. It’s the kind of meal that everyone loves.
To be honest, pork isn’t usually my favorite meat, but this recipe has nothing to envy a good roast beef or lamb chops! The applesauce keeps the pork tender and juicy, and its natural sweetness pairs beautifully with the savory sage and butter.
Another thing I love about pork tenderloin is how affordable it is, much cheaper than most other cuts of meat! Especially if you make your own applesauce (find my easy recipe here), this dish becomes one of the most budget-friendly, protein-rich meals you can serve.
This recipe is also wonderfully versatile. You can cook it on the stovetop or in the oven, and serve it as is or alongside your favorite sides: buttery mashed potatoes or mashed cauliflower, roasted carrots, parsnips, or beets, or a simple serving of sautéed greens.
Got leftovers? Chop the meat and toss it with noodles and a sprinkle of Parmesan cheese for a quick and delicious lunch the next day.
Ingredients For These Pork Tenderloin Medallions with Applesauce and Sage
Pork tenderloin. Naturally tender and lean, it cooks quickly and evenly. Usually sold in pairs, this recipe calls for two tenderloins, about 1 lb each.
Onion. A yellow onion adds gentle sweetness and depth of flavor.
Garlic. One clove, finely minced, gives a wonderful savory note.
Applesauce. Use homemade if you can (try my no-peel Instant Pot Applesauce recipe). Unsweetened applesauce works best, as it balances the buttery sage sauce without adding extra sugars.
Butter. Adds richness and helps create a silky sauce. Ghee or tallow are also excellent options.
Fresh and dried sage. Sage brings warmth, earthiness, and aroma. Use dried ground sage to season the pork and fresh sage for the sauce to bring out the best flavor.
Salt. Use a good quality salt, such as Redmond Real Salt .
Black pepper and mustard seed powder. A touch of spice enhances the flavor of the meat.
Bone broth or water. Adds moisture and flavor to the sauce as the pork cooks. Use homemade bone broth for extra flavor and nutrients, but water works too.
Tools You May Need
Cutting board and knife(s).
Dutch oven or large pan.
How to Make These Pork Tenderloin Medallions with Applesauce and Sage
Step 1: Gather and prepare all your ingredients. Finely chop the onion, garlic, and fresh sage.
Step 2: Season the pork tenderloins generously with salt, pepper, ground sage, and mustard seeds on both sides.
Step 3: In a large skillet or Dutch oven, melt the butter, ghee, or tallow over medium heat. Sauté the onions for a few minutes, until soft and translucent.
Step 4: Stir in the applesauce, garlic, and fresh sage. Cook for about a minute, until fragrant.
Step 5: While the mixture cooks, slice the tenderloins into roughly 1-inch medallions. Arrange the slices in the pan over the applesauce mixture.
Step 6: Pour in the bone broth (or water), cover with a lid, and cook over medium-low heat for about 10 minutes. Then, use a fork to flip each slice and press the meat gently into the sauce. Cover again and cook for another 5 minutes, then uncover and let simmer for about 10 minutes more, or until the pork is cooked through.
Step 7: Remove the pork from the pan and set aside. Let the sauce reduce over medium-low heat, stirring often, until thickened.
Step 8: Return the pork to the pan and spoon the sauce over the medallions. Garnish with fresh sage, if desired, and serve warm.
Notes
If you prefer, you can cook this dish in the oven instead of on the stovetop. Leave the tenderloins whole and place them over the applesauce mixture after Step 4. Bake in a preheated oven at 400°F (200°C) for about 25 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C). Let rest for a few minutes before slicing.
Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to keep the sauce from drying out.
If you try this recipe, I’d love to hear from you! Drop me a comment down below and don’t forget to leave me a 5-star review if you loved these pork tenderloin medallions with applesauce and sage!
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More Recipes You May Like
Quick No-Peel Instant Pot Applesauce
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Coconut Flour French Apple Cake (Grain-Free, Gluten-Free)
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Printable Recipe Card
Easy Pork Tenderloin Medallions with Applesauce and Sage
Ingredients
- 2 lbs pork tenderloin
- 1 onion yellow
- 2 tbsp butter or ghee or tallow
- 1 cup applesauce unsweetened
- ½ cup bone broth or water
- 1 clove garlic
- 3-4 fresh sage leaves
- 1 tsp dry ground sage
- ½ tsp salt
- ½ tsp mustard seeds powder optional
- ¼ tsp black pepper
Instructions
- Gather and prepare all your ingredients. Finely chop the onion, garlic, and fresh sage.
- Season the pork tenderloins generously with salt, pepper, ground sage, and mustard seeds on both sides.
- In a large skillet or Dutch oven, melt the butter, ghee, or tallow over medium heat. Sauté the onions for a few minutes, until soft and translucent.
- Stir in the applesauce, garlic, and fresh sage. Cook for about a minute, until fragrant.
- While the mixture cooks, slice the tenderloins into roughly 1-inch medallions. Arrange the slices in the pan over the applesauce mixture.
- Pour in the bone broth (or water), cover with a lid, and cook over medium-low heat for about 10 minutes. Then, use a fork to flip each slice and press the meat gently into the sauce. Cover again and cook for another 5 minutes, then uncover and let simmer for about 10 minutes more, or until the pork is cooked through.
- Remove the pork from the pan and set aside. Let the sauce reduce over medium-low heat, stirring often, until thickened.
- Return the pork to the pan and spoon the sauce over the medallions. Garnish with fresh sage, if desired, and serve warm.
What an awesome idea to cook pork tenderloins in applesauce. That sounds awesome, I love it! I’ve got a pregnant KuneKune named Ginger and I sure hope there’ll be lots of tenderloins in my future. 😍 I’ll be back for the recipe then!
Thank you so much, Heidi!! This is definitely my new favorite way to cook tenderloins. I hope your pig gives you plenty of tenderloins lol