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Apple-Cherry Pork Medallions

If you think you’re too busy to cook a first-class meal, my pork medallions with tangy apple-cherry sauce, rosemary and thyme deliver the goods in a hurry. —Gloria Bradley, Naperville, IL
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pork tenderloin (1 pound)
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon celery salt
  • 1 tablespoon olive oil
  • 1 large apple, sliced
  • 2/3 cup unsweetened apple juice
  • 3 tablespoons dried tart cherries
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • 1 package (8.8 ounces) ready-to-serve brown rice


  • 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.
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  • homemadewithlove
    Feb 26, 2016

    I also used craisins with excellent results. Served mine with long grain and wild rice.

  • hskinner76
    Jan 18, 2016

    very good! used cherry infused craisins instead of cherries (leftover from Christmas baking) and it was excellent.

  • browns19fan
    Dec 9, 2015

    This was a good meal. Because I had apple juice left over from a juice box, I added the extra to the jasmine rice we prefer. The next time I prepare it I will try to end up with more sauce without sacrificing flavor.