Creamy Mustard Pork and Apple Skillet

Pork medallions finish in a gentle mustard cream sauce with tender apple slices and onion. The apples add sweetness while Dijon keeps the sauce savoury.

Ingredients

• 500 g pork tenderloin, sliced 2 cm thick
• 2 firm apples, cored and sliced
• 1 onion, thinly sliced
• 1 tbsp olive oil
• 20 g butter
• 150 ml chicken stock
• 150 ml heavy cream
• 1 tbsp Dijon mustard
• ½ tsp dried thyme
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Pat the pork medallions dry and season with salt and pepper. Core and slice the apples; leave the skin on if you prefer.
2. Heat the oil in a large skillet over medium-high heat. Sear the pork for about 2 minutes per side in two batches, then transfer to a plate; it will finish cooking in the sauce.
3. Lower the heat to medium. Melt the butter, add onion and cook 5 minutes. Add apples and thyme and cook 4–5 minutes, turning gently until the apples start to soften.
4. Pour in the stock and scrape up the browned bits. Simmer 2 minutes, then stir in cream and mustard.
5. Return the pork and collected juices. Simmer gently 4–6 minutes, turning once, until the pork reaches 63°C in the center. Remove from the heat and let stand for at least 3 minutes before serving.
6. Spoon sauce and apples over the pork. The apple slices should be tender but retain their shape; avoid boiling the cream sauce hard.
7. Cool leftovers promptly and refrigerate covered for up to three days. Reheat gently until hot throughout, loosening the sauce with a little water if needed.

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Sear in batches

Leaving space between the medallions helps them brown. They finish cooking after returning to the sauce.

Keep the apples intact

Firm apples hold their shape better than very soft fruit. Turn the slices gently rather than stirring vigorously.

Simmer the cream gently

Low bubbling keeps the sauce smooth. Remove from the heat once the pork is cooked and give it its resting time.

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FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Spoon sauce and apples over the pork. The apple slices should be tender but retain their shape; avoid boiling the cream sauce hard.

How should I store leftovers?

Cool leftovers promptly and refrigerate covered for up to three days. Reheat gently until hot throughout, loosening the sauce with a little water if needed.