Super Fast and Simple: Pork Tenderloin Medallions with Apple Dijon Sauce

A very good friend of mine once substituted the apple juice in this dish with gatorade.  Please don’t do that.  It is gross … I honestly don’t remember where I found this recipe.  It was in an old cookbook.  I like to attribute these when I can but in this case I just don’t remember where I got it.

This dish is a great dish for young parents for two reasons.  It is very fast to put together and it uses apple juice or apple cider, which is available in almost every home with kids.  The dish calls for Port Tenderloins.  Do not confuse these with Pork Loin.  Pork Tenderloins will be in the pork section of your grocery store meat department.  They are long and narrow and cylindrical in shape – kind of like a long cucumber.  Many packages contain two tenderloins.  That’s good because they are small and you will want two if you are feeding more than two ….

Ingredients:

  • One package pork tenderloin
  • 4 TBs Dijon Mustard (or to taste)
  • 3/4 cup apple juice or cider.
  • Salt and Pepper
  • Non Extra Virgin Olive Oil or Grapeseed Oil (EV Olive Oil will burn and smoke).  You can use vegetable oil in a pinch.  (though I never use the stuff).

Preparation:

Preheat Oven to 400.

Remove the tenderloins from their package and rinse and pat dry.  (They’re usually packed in vacuum packs and I always think they’re a little nasty fresh out of the bag.  This goes away immediately and the tenderness and flavor of this cut will bring you back again and again.).  Salt and pepper the tenderloins liberally.

Heat a large oven safe skillet (large frying pan with either vertical sides or steeply sloped sides) to screaming hot.  Basically put it on the stove and light the burner and let it sit for about two minutes.  Add enough of the oil to lightly coat the bottom of the pan.  Using the tongs, add the tenderloins.  They will SIZZLE loudly.  You want this.  Let them sit about 1 minute on each side and then turn them to brown all sides evenly.  Pick up the skillet and put it in the oven for 15 – 20 minutes. Remove the pan from the oven (remembering that the handle is going to be hot – I always have to remind myself of this as dumb as that sounds).  Remove the tenderloins to a cutting board.  Leaving the drippings and burned bits in the pan, set it on the stove top and add the apple juice, stirring with a wooden spoon or whisk to scrape up any bits.  It will immediately come to a boil.  Add the dijon and whisk in until a smooth sauce is formed.  Remove from heat.

When the tenderloins have had a few minutes to rest (this will keep the juices in the meat when you cut it), cut them into “medallions.”  Basically, about 3/4 to 1 inch thick slices across the tenderloins.  Put them on a serving platter and pour the sauce over the meat and serve.  Try not to lick your fingers.  I love this recipe …

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