Pork tenderloin with apples and cinnamon
2 servings
20 minutes
Pork tenderloin with apples and cinnamon is an exquisite dish of European cuisine where juicy pork meat combines with the gentle sweetness of apples and the warmth of aromatic spices. The recipe's origins trace back to autumn culinary traditions when fresh apples become the perfect complement to meat dishes. Pork medallions are quickly seared to retain their juiciness and then braised in apple sauce, soaking up its rich flavors. The light tartness of apples and apple cider vinegar perfectly balances the spice of cinnamon, nutmeg, and coriander, creating a harmonious dish. It can be served without a side dish, garnished with fresh apples and mint leaves. This dish is ideal for a cozy family dinner or festive gathering, delighting with its exquisite taste and aroma.
1
We will cut the pork tenderloin into equal pieces about 2-3 cm thick.
2
In a separate dish, we mix the spices: nutmeg, cinnamon, coriander, black ground pepper.
- Nutmeg: pinch
- Ground cinnamon: pinch
- Ground coriander: 0.2 teaspoon
- Ground black pepper: 0.2 teaspoon
3
Place the medallions on a cutting board, press the meat slightly with your fingers to make them thinner, and sprinkle with a spice mix on both sides. There are three secrets to juicy pork medallions: - Do not grease the pan with oil; - fry on high heat; - do not salt the meat before frying.
- Nutmeg: pinch
- Ground cinnamon: pinch
- Ground coriander: 0.2 teaspoon
- Ground black pepper: 0.2 teaspoon
4
Place the meat on a hot skillet and fry for no more than 30 seconds on each side, then the medallions will be tender and golden.
5
We place the ready medallions in a deep bowl, sprinkle with salt, and start preparing the sauce in the pan. We chop the onion and apples.
- Onion: to taste
- Apple: 1 piece
6
Heat olive oil, fry onions and apples until golden. Mix a quarter cup of apple juice and a teaspoon of apple vinegar (can be replaced with apple cider), pour into the pan.
- Olive oil: 2 tablespoons
- Onion: to taste
- Apple: 1 piece
- Apple juice: 0.2 glass
- Apple cider vinegar: 1 teaspoon
7
When the apple sauce thickens, we return the fried medallions to the pan, pour in the juice that the meat has released from the bowl, and mix.
- Pork tenderloin: 2 pieces
8
We cook the meat in apple sauce on the lowest heat for 2-3 minutes. Pork medallions can be served without a side dish, with pieces of fresh apple, mint leaves, and sauce.
- Apple: 1 piece