Creamy Mustard Pork and Apple Skillet (Print version)
Pork medallions finish in a gentle mustard cream sauce with tender apple slices and onion.
# Ingredients:
Ingredients
01 -
500 g pork tenderloin, sliced 2 cm thick
02 -
2 firm apples, cored and sliced
03 -
1 onion, thinly sliced
04 -
1 tbsp olive oil
05 -
20 g butter
06 -
150 ml chicken stock
07 -
150 ml heavy cream
08 -
1 tbsp Dijon mustard
09 -
½ tsp dried thyme
10 -
¼ tsp salt
11 -
¼ tsp black pepper
# Instructions:
01 -
Pat the pork medallions dry and season with salt and pepper. Core and slice the apples; leave the skin on if you prefer.
02 -
Heat the oil in a large skillet over medium-high heat. Sear the pork for about 2 minutes per side in two batches, then transfer to a plate; it will finish cooking in the sauce.
03 -
Lower the heat to medium. Melt the butter, add onion and cook 5 minutes. Add apples and thyme and cook 4–5 minutes, turning gently until the apples start to soften.
04 -
Pour in the stock and scrape up the browned bits. Simmer 2 minutes, then stir in cream and mustard.
05 -
Return the pork and collected juices. Simmer gently 4–6 minutes, turning once, until the pork reaches 63°C in the center. Remove from the heat and let stand for at least 3 minutes before serving.
06 -
Spoon sauce and apples over the pork. The apple slices should be tender but retain their shape; avoid boiling the cream sauce hard.
07 -
Cool leftovers promptly and refrigerate covered for up to three days. Reheat gently until hot throughout, loosening the sauce with a little water if needed.
# Good to know:
01 -
Includes at least 3 minutes resting time after cooking.