Apples and Pork Medallions In Sage Pan Cream Sauce


Apples and Pork Medallions In Sage Pan Cream Sauce



  • 1-2, trimmed and cut into 1" thick disks, pork tenderloins
  • salt
  • pepper
  • olive oil
  • salted butter
  • 1 medium white onion
  • 3-4 large Golden Delicious Apples
  • 1 200ml box apple juice
  • 1 cup (from buillion or tetra) of chicken broth
  • 1-2 tsp (according to preference) of crumbled dry sage
  • 1/2 cup liquid (can sub coffee cream) whipping cream
  • *2-4 Tbsp (can sub brandy) Calvados

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  • STEP 1

    Pound disks of pork to 1/2 “ thickness and season with salt and pepper.
    Saute them in 2 Tbsp olive oil over medium high, 1-2 minutes per side; set aside

  • STEP 2

    Add 1-2 Tbsp butter to hot pan, add chopped onion and sliced apple. 
    Saute until onions are translucent and apples begin to brown.

  • STEP 3

    Add Juice, Broth, and Sage and simmer until liquid reduces to your liking. Add the cream and brandy, return the cooked pork (and juices), heat through. Check the temperature of the pork with an instant read thermometer before serving (140-160 deg F)

  • STEP 4

    Serve over rice or noodles.