Pork tenderloin with apples, onions and mustard sauce
35 min · 41 g protein · 417 cals / serving
Seared pork tenderloin medallions with soft, golden apple and onion slices in a quick pan sauce of cider vinegar, two mustards and a spoon of sour cream, with new potatoes and green beans. Autumn on a plate in about 30 minutes.
Ingredients
To serve
- 1 lb new potatoes, small, halved
- 14 oz green beans, trimmed
- 1 large or 2 small tenderloins (1 1/3 lb) pork loin fillet, raw, silver skin trimmed, in 2.5 cm (1-inch) medallions
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil, divided
- 2 firm apples apples, cored, in 1 cm (1/2-inch) wedges
- 1 medium onion, thinly sliced
- 4 sprigs fresh thyme, leaves picked
- 2 cloves garlic, sliced
Sauce
- 1 tbsp apple cider vinegar
- 3/4 cup + 1 tbsp chicken broth
- 4 tsp Dijon mustard
- 1 tbsp wholegrain mustard
- 3 tbsp light sour cream
Steps
- Boil the potatoes in salted water for 12–15 minutes until tender, adding the green beans for the last 4 minutes. Drain and keep warm.
- Meanwhile pat the pork dry and season with salt and pepper. Heat half the oil in a large skillet over medium-high heat and sear the medallions 2–3 minutes per side, until browned and 145°F in the middle. Move to a plate and let rest while you make the sauce.
- Lower the heat to medium, add the rest of the oil, the apples and onion and cook for 6–7 minutes, turning, until golden and just soft. Add the thyme and garlic for 30 seconds.
- Pour in the vinegar and let it bubble away, then add the broth and both mustards and simmer 2 minutes, scraping up the browned bits. Off the heat stir in the sour cream and any juices from the pork, then return the medallions to warm through. Serve with the potatoes and beans.
Good to know
Is pork safe a little pink?
Yes. Pork is done at 145°F followed by a 3-minute rest, which leaves tenderloin faintly pink and juicy. Cooked to well done it turns dry quickly because it has so little fat.
Which apples?
Firm ones that hold their shape: Granny Smith for tart, Honeycrisp, Braeburn or Pink Lady for sweeter. Soft apples like McIntosh collapse into sauce, which still tastes good.
Can I use cream?
A richer sauce with 4 tbsp of heavy cream instead of the sour cream is lovely, at about 66 instead of 70.
Alternatives
Per
- Calories
- 84
- Protein
- (40%)
- 8 g
- Fat
- (19%)
- 2 g
- Carbohydrates
- (42%)
- 9 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 157 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1669 kcal goes into the pot and 2325 g of ingredients comes out as about 1980 g of food: 84 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.