Pork Tenderloin with Apples and Cinnamon
Main Dishes • European
Description
Pork Tenderloin with Apples and Cinnamon
Ingredients
- Pork tenderloin 2 pieces
- Apple 1 piece
- Apple juice with pulp 0 fl oz
- Apple Cider Vinegar 1 teaspoon
- Onion to taste
- Ground coriander 0.5 teaspoon
- Ground Black Pepper 0.5 teaspoon
- Ground Cinnamon a pinch
- Nutmeg a pinch
- Olive Oil 2 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Cut the pork tenderloin into equal pieces about 2-3 cm thick.
Step 2
In a separate bowl, mix the spices: nutmeg, cinnamon, coriander, and black pepper.
Step 3
Place the medallions on a cutting board, press the meat slightly with your fingers to make them thinner, and sprinkle the spice mixture on both sides. There are three secrets to juicy pork medallions: - Do not grease the pan with oil; - Fry on high heat; - Do not salt the meat before frying.
Step 4
Place the meat on a hot skillet and fry for no longer than 30 seconds on each side, so the medallions turn out tender and golden.
Step 5
Transfer the cooked medallions to a deep bowl, sprinkle with salt, and start preparing the sauce in the skillet. Chop the onion and apples.
Step 6
Heat the olive oil and sauté the onion and apples until golden. Mix a quarter cup of apple juice and a teaspoon of apple cider vinegar (can be replaced with apple cider), and pour it into the skillet.
Step 7
When the apple sauce thickens, return the sautéed medallions to the skillet, pour in the juice released from the meat, and mix.
Step 8
Simmer the meat in the apple sauce on the lowest heat for 2-3 minutes. The pork medallions can be served without a side dish, with pieces of fresh apple, mint leaves, and sauce.
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