Ingredients

The following ingredients have 4 Servings
  • 1 apple, (peeled and thinly sliced)
  • 2 tablespoons dried cranberries
  • 2 tablespoons dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary, (crushed)
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 16 ounces pork tenderloin, (sliced in 2 inches thick medallions)
  • 1 tbsp. butter

Instruction

  • In a small bowl, combine apples, cranberries, dijon mustard, vinegar, honey, worcestershire, thyme, rosemary, nutmeg, salt and pepper. Set aside.
  • In a large skillet, melt butter over medium heat. Add half of the pork medallions, browning 2 minutes per side. Remove to a plate and repeat with second half of pork.
  • Transfer all the pork back to the skillet. Stir in apple dijon mixture and bring to a boil. Cover and reduce heat to a simmer. Cook pork and apples for 5 additional minutes. Apples should be softened and pork be cooked through to temperature of at least 145°F.
  • If you'd like your sauce a little thicker, remove pork chops and keep warm. Simmer sauce uncovered 1-2 minutes until reduced and thickened.