Pan-Fried Pork Medallions with Sautéed Apple and Onion, Quick Polenta
Tender pork medallions paired with sweet and savory sautéed apples and onions, served alongside creamy, fast-cooking polenta for a comforting autumn dinner.
Ingredients
- Onions75 g
- Olive Oil12.5 ml
- Salt0 g
- Pepper0 g
- Pork Tenderloin230 g
- Apples100 g
- Quick-cooking Polenta60 g
- Vegetable Broth250 ml
- Thyme0 g
Instructions
- 1Step 1
Slice pork tenderloin into 1-2 cm thick medallions. Season generously with salt, pepper, and thyme (3 minutes).
- 2Step 2
Peel and slice apples and onions (7 minutes).
- 3Step 3
Prepare the polenta according to package directions using vegetable broth or water, simmering until tender, about 5-7 minutes (start this simultaneously with cooking pork/apple) (7 minutes). Keep warm.
- 4Step 4
Heat 15ml olive oil in a large pan over medium-high heat. Add pork medallions and cook for 4-5 minutes per side, until browned and cooked through (10 minutes). Remove pork from the pan and set aside.
- 5Step 5
Add the remaining 10ml olive oil to the same pan. Add sliced apples and onions and sauté until softened and slightly caramelized, about 8-10 minutes (10 minutes).
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