Bayou Pork Medallions and Sauteed Apples 2 Recipe

Pork tenderloin doesn't have much fat and it's wonderful with apple slices and tangy sweet sauce.
  • Prep time: 25 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: 4-5

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ingredients

  • 2 (12 oz. - 16 oz.) pork tenderloins
  • 6 - 8 slices thin bacon
  • 1 Tbsp. butter
  • 1 Tbsp. brown sugar
  • 2 tart apples, cored, peeled and sliced

cooking methods

  • Bake

directions

Trim pork tenderloins and cut into 1 1/2-inch thick medallions. Wrap 1 slice of bacon around each medallion (trim if too long, it should just wrap around once); secure with a toothpick. Heat non-stick pan over medium-high heat; sear medallions on both sides until deep brown (about 3 minutes on each side). Turn medallions on their sides to brown bacon. Place medallions in a baking pan; brush liberally with Bayou Bourbon Glaze. Put pan in a 300° oven while you saute apples. In same skillet used to sear pork; melt butter. Add brown sugar and apples; saute until apples are crisp tender. Serve sauteed apples with pork medallions. Makes 4-5 servings. Excellent with baked sweet potatoes topped with butter and sour cream.

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