Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) pork tenderloin, 3/4-inch medallions
- 7.1 oz (200 g) apple, cored and sliced
- 3.5 oz (100 g) onion, sliced
- 4.1 US fl oz (120 ml) chicken broth
- 3.0 tsp (15 g) Dijon mustard
- 3.0 tsp (14 g) butter
- 0.5 tsp (1 g) dried thyme
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Season pork with salt and pepper. Melt half the butter in a skillet and brown medallions for 3 minutes per side; transfer to a plate.
- Add remaining butter, onion and apple. Cook over medium heat for 7–8 minutes until softened and lightly golden.
- Stir in broth, mustard and thyme. Return pork and simmer gently for 4–6 minutes until it reaches 145°F (63°C).
- Rest off the heat for at least 3 minutes and serve the pork with apples and sauce.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: Milk and mustard; check broth.
Approximate nutrition per serving: 382 kcal · Protein 40 g · Carbohydrates 15 g · Fat 18 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.