Pan-Seared Pork Tenderloin Medallions with Apple–Dijon Pan Sauce + Sautéed Cabbage & Roasted Yukon Golds
Lean into peak winter in Washington: seared pork tenderloin medallions with a glossy apple-pan sauce (cider vibes without the wait), plus buttery sautéed cabbage and quick-roasted Yukon golds. Cozy, a little sweet-tart, and very weeknight-friendly.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (reg $8.29) per 1 lb
- Organic Green Cabbage 1/2 small head (about 10–12 oz), sliced $2.49 per 1 lb
- Organic Yukon Gold Potatoes 3/4 lb (about 2 medium), cut into 1-inch chunks $4.99 per 3 lb
- Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thinly sliced $4.99 per 2 lb
- Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1/2 medium onion, thinly sliced $5.49 per 3 lb
- Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 per 3 ct
- Dijon mustard (pantry) 1 tsp —
- Apple cider vinegar (pantry) 1 tbsp —
- Chicken stock or water (pantry) 1/3 cup —
- Butter (pantry) 1–2 tbsp —
- Olive oil (pantry) 2 tbsp —
- Salt & black pepper (pantry) to taste —
- Dried thyme or rosemary (pantry, optional) 1/2 tsp —
Instructions
- Heat oven to 425°F.
- Prep potatoes: toss potato chunks with 1 tbsp olive oil, salt, pepper, and optional thyme/rosemary. Roast on a sheet pan until crisp outside and tender inside, 25–35 minutes, tossing once halfway.
- Prep pork: pat tenderloin dry. Slice into 1-inch medallions. Season both sides generously with salt and pepper.
- Sear pork (stove): heat a skillet over medium-high with 1 tbsp olive oil. Sear medallions 2–3 minutes per side until nicely browned and just cooked through (or slightly under; they’ll finish in the sauce). Transfer to a plate.
- Sauté cabbage: in the same skillet, reduce heat to medium. Add 1 tbsp butter, then onion and a pinch of salt; cook 2 minutes. Add sliced cabbage and cook, tossing, until softened with some browned edges, 6–8 minutes. Add minced garlic for the last 30 seconds. Scrape cabbage onto a bowl and cover to keep warm.
- Make apple-pan sauce: return skillet to medium heat. Add apple slices with a tiny splash of oil/butter if the pan is dry. Cook 2–3 minutes until lightly browned. Stir in Dijon and vinegar, then add stock/water. Simmer 2–3 minutes, scraping up browned bits, until slightly glossy.
- Finish: return pork (and any juices) to the skillet and spoon sauce over for 1 minute to warm through. Taste and adjust salt/pepper; add a small knob of butter if you want it silkier.
- Serve: plate roasted potatoes, a mound of sautéed cabbage, and pork medallions with apple sauce over the top.
Health notes: ~700–850 calories per serving (depends on potato portion and butter). Balanced protein + starch + veg. Add extra cabbage to boost fiber and keep it lighter.
Drink pairing: Wine: Washington State Riesling (dry/off-dry) or a light-bodied Pinot Noir. Beer: amber ale or a crisp lager.