Cider-Glazed Pork Medallions

Name: Cider-Glazed Pork Medallions
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound pork tenderloin (cut into 1/2-inch thick medallions); 1 Honeycrisp apple (medium, cored and thinly sliced); 5 ounce baby spinach; 0.5 cup couscous (dry); 0.5 cup apple cider; 1 tablespoon Dijon mustard; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 tablespoon fresh thyme (leaves stripped); 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground)

Tender seared pork medallions simmered in a tangy apple cider and Dijon reduction, served over fluffy couscous with sautéed apples and fresh baby spinach.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $5.13/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 pound pork tenderloin (cut into 1/2-inch thick medallions)
1 Honeycrisp apple (medium, cored and thinly sliced)
5 ounce baby spinach
0.5 cup couscous (dry)
0.5 cup apple cider
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon fresh thyme (leaves stripped)
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)

Instructions

Bring 1/2 cup water and 1/4 teaspoon of the kosher salt to a boil in a small saucepan. Stir in the couscous, cover with a tight lid, remove from heat, and let stand for 5 minutes until liquid is fully absorbed. Fluff gently with a fork before serving.
Season both sides of the pork tenderloin medallions evenly with 1/2 teaspoon of the kosher salt and the black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and sear for 2 to 3 minutes per side until golden brown and cooked to an internal temperature of 145 degrees F. Transfer pork to a warm plate and tent loosely with foil.
In the same skillet, melt the unsalted butter over medium heat. Add the sliced Honeycrisp apple and fresh thyme, cooking for 3 minutes until the apples begin to soften.
Pour in the apple cider and Dijon mustard, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until the sauce reduces slightly.
Add the baby spinach and remaining 1/4 teaspoon kosher salt to the skillet, tossing for 1 minute until just wilted. Return the pork medallions and any accumulated juices to the pan to coat in the glaze for 30 seconds.
Divide the fluffed couscous between two plates, top with the glazed pork medallions, and spoon the sautéed apples, spinach, and warm pan sauce over the top.

Notes

Pork tenderloin is lean and tender; removing it from the skillet at 145°F ensures it stays juicy while you quickly finish the pan sauce.

Nutrition (per serving)

Calories: 745
Protein: 60.6 g
Carbohydrates: 74.3 g
Fat: 20.9 g
Fiber: 13.9 g
Sodium: 1554 mg
Saturated Fat: 7.4 g
Sugar: 18.9 g
Cholesterol: 165 mg