Community recipe
Pork Medallions with Apple-Dijon Cream Sauce, Rice & Green Beans
Tender seared pork medallions get a quick, glossy sauce of tart apple, Dijon, and a little cream. Serve them with fluffy rice and crisp-tender green beans for a comforting dinner with a bright, savory-sweet twist.
- Serves
- 4
- Prep
- 10 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 1 cup long-grain white rice
- 2 cup waters
- 0.5 tsp kosher salt
- 600 g pork tenderloins, silverskin trimmed; cut into 2 cm medallions
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 crisp apple, cored and finely diced
- 1 garlic clove, minced
- 1 tbsp unsalted butter
- 0.5 tsp dried thyme
- 0.5 cup low-sodium chicken broth
- 2 tbsp dijon mustards
- 0.33 cup heavy cream
- 1 tsp apple cider vinegar
- 450 g green beans, rinsed, trimmed, and dried
- 1 tbsp olive oil
- 0.25 tsp kosher salt
Make it
Instructions
- 01
Rinse and cook the rice
Set a medium saucepan, fine-mesh strainer, and lid on the counter. Rinse 1 cup long-grain white rice under cool running water until the runoff is mostly clear, then drain well. Put the rice in the saucepan with 2 cups water and 1/2 tsp kosher salt. Bring to a boil over medium-high heat, cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed and the grains are tender. Remove from the heat and let stand, covered, while you prepare the rest of the meal. | Why: Rinsing removes surface starch for fluffier, separate grains.
- 02
Trim, season, and sear the pork
While the rice cooks, pat 600 g pork tenderloin dry with paper towels and trim away any tough silverskin. Slice crosswise into 2 cm medallions, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a large skillet over medium-high heat for 2 minutes, add 1 tbsp olive oil, and swirl to coat. In a single layer, sear the medallions for about 3 minutes per side, working in batches if needed, until deeply golden. Check the thickest piece with an instant-read thermometer; transfer the pork to a clean plate when it reaches 63°C, and let it rest at least 3 minutes. Keep any browned bits in the skillet. | Why: Dry meat browns more effectively, and resting keeps the medallions juicy.
- 03
Make the apple-Dijon cream sauce
Lower the skillet heat to medium. Core and finely dice 1 crisp apple and mince 1 garlic clove. Add 1 tbsp unsalted butter to the skillet; when melted, stir in the apple and cook for 3 minutes, until beginning to soften and lightly brown. Add the garlic and 1/2 tsp dried thyme and cook for 30 seconds, just until fragrant. Pour in 1/2 cup low-sodium chicken broth, scrape up the browned bits, and simmer for 2 minutes. Stir in 2 tbsp Dijon mustard and 1/3 cup heavy cream; simmer gently for 2–3 minutes, until glossy and lightly thickened. Stir in 1 tsp apple cider vinegar and taste the sauce; adjust with a small pinch of salt or pepper if needed. Return the rested pork and any plate juices to the skillet and turn the medallions in the sauce for about 1 minute, just until hot. Do not boil the cream sauce. | Why: The browned skillet bits and tart apple build depth, while mustard and vinegar keep the creamy sauce lively.
- 04
Cook the green beans and serve
While the sauce simmers, rinse 450 g green beans, trim the stem ends, and pat them dry. Heat a second skillet over medium-high heat, add 1 tbsp olive oil, then add the beans and 1/4 tsp kosher salt. Cook, tossing every minute, for 5–6 minutes, until bright green and tender-crisp with a few browned spots; add a tablespoon of water and cover briefly if they need help softening. Fluff the rice with a fork. Divide it among four warm plates, add the sauced pork and green beans, and spoon any remaining sauce over the pork. Serve immediately. | Why: Tender-crisp beans bring freshness and contrast to the rich sauce and soft rice.
