Easy Pork Tenderloin Medallions with Applesauce and Sage
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.
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.
Notes
Find my quick no-peel Instant Pot applesauce recipe here!
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.
This dish pairs beautifully with mashed potatoes, roasted root vegetables, or a side of sautéed greens. It also tastes lovely with a slice of buttery sourdough bread to soak up the sauce.