Pork Tenderloin Medallions with Apples, Sweet Potatoes & Cranberries

Served with fresh green beans & a leafy salad, this meal is quick and easy to make.

 

Pork tenderloin is a versatile cut of meat.  In this recipe, I sliced the tenderloin into 1" thick rounds and flattened them a little to make them cook quickly.  Here, pork pairs with tart green apples,  sweet potatoes, and dried cranberries in a garlic and ginger sauce.  So easy to make, so quick and so very good. 

I hope you'll try this recipe and let me know how you liked it.  Thanks for reading!

PORK TENDERLOIN MEDALLIONS with APPLES, SWEET POTATOES and CRANBERRIES
Serves 2 - 3 

1.5 lb. Pork Tenderloin
2 Granny Smith Apples, sliced thickly
1 large Sweet Potato, cut in half & thinly sliced
1 Yellow Onion, thinkly sliced
1/4 c. dried Cranberries
1 T grated Ginger
1 T chopped Garlic
Sprig of  Fresh Sage
1/2 c. Apple Juice or Cider
1 T Olive Oil
1 T Unsalted Butter
Salt & Pepper

Slice tenderloin into 1" thick medallions  .
Using the palm of your hand, press down on slices to flatten slightly and then season with salt and pepper.
Place sweet potatoes into covered bowl and microwave for 5 minutes to soften.
In a heavy-bottomed pan, add olive oil & butter and heat til melted.
Saute garlic, sage & ginger over medium heat, add sliced onions & apples.  Cover & cook until tender and remove from pan.
Turn heat to high.  Brown medallions in pan until a crust forms (about 2 minutes per side).  Do not move or flip until pan is almost smoking.
Reduce heat and then remove meat from pan and place onto a plate.
Add onion/apple mixture back to pan, and also add the sweet potatoes.  Add apple cider and cover pan, simmer for 5 minutes.
Add pork medallions and cranberries.
Simmer over low heat for 3 minutes.
Remove from heat, let stand for 5 minutes, covered.
Transfer to plates & serve.
(This dish would also go well with brown rice pilaf.)