Best 6 Pork Medallions With Apple Walnut Slaw Recipes

MUSTARD-CRUSTED PORK LOIN WITH APPLE-CABBAGE SLAW

Steps:

• Preheat oven to 400°F.
• Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes.
• Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil.
• In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley.
• Remove foil from pork and slice.
• Spread cabbage on a platter, top with pork slices, and serve.

SMOKED PORK TENDERLOIN SANDWICH WITH APPLE SLAW AND APRICOT HABANERO AIOLI

Steps:

• Whisk the salt and sugar into 2 quarts cold water until dissolved. Place the pork into a plastic zipper-topped bag, then pour in the brine. Leave in the fridge 8 hours or overnight.
• Prepare a smoker for cooking at 225 degrees F. Take the pork out of the brine and pat dry. Coat entirely in mustard sauce. Smoke the pork, basting with more mustard sauce every 20 minutes, until the internal temperature registers 150 degrees F, about 2 1/2 hours. Let rest 20 minutes. Slice very thinly into 1/8-inch medallions.
• On the bottom buns, place the Apple Slaw, the sliced pork ribboned high, then the Pickled Red Onions. Schmear the Apricot Habanero Aioli on the top buns. Close and cut! Serve with spicy pickles.
• Whisk together the vinegar, olive oil, Dijon, brown sugar, sesame oil, celery seed and some salt and pepper. Add in the apples, red peppers and chives. Season if necessary and let sit for at least 1 hour.
• Simmer the vinegar with the sugar, salt and 1/2 cup water until the sugar and salt have dissolved. Add in the onions and let sit 8 hours or overnight.
• Whisk together the mayonnaise, apricot habanero sauce, garlic and some salt and pepper.

PORK MEDALLIONS WITH APPLE-WALNUT SLAW

Steps:

• Combine apple, walnuts, dried cherries, lemon juice, and olive oil; season. Slice a pork tenderloin into rounds, press gently to flatten, season, and cook in an oiled pan over medium-high until browned. Serve with slaw.

SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES

Steps:

• Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
• Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
• Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.
• Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.

APPLE-CHERRY PORK MEDALLIONS

Steps:

• Cut tenderloin crosswise into 12 slices; sprinkle with rosemary, thyme and celery salt. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., In same skillet, combine apple, apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-4 minutes or just until apple is tender., Return pork to pan, turning to coat with sauce; cook, covered, 3-4 minutes or until pork is tender. Meanwhile, prepare rice according to package directions; serve with pork mixture.

PORK MEDALLIONS WITH SAUTEED APPLES

Steps:

• Flatten pork slices to 1/2 inch thickness.
• Combine the thyme, paprika, salt and pepper; sprinkle over both sides of pork.
• Broil 3-4 inches from the heat for 3-4 minutes on each side or until meat juices run clear; keep warm.
• In a nonstick skillet, saute onions and garlic in butter until tender.
• Add apples; cook and stir for 2 minutes or until apples are crisp-tender.
• Combine the cornstarch, broth and apple juice until smooth; stir into apple mixture.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Serve with pork.