Pork Medallions with Fennel-Apple Slaw

Sliced pan-seared pork tenderloin teams up with a crisp apple-fennel slaw in this comforting weeknight dinner that’s perfect for fall. The simple pan sauce, which features apple cider and two types of mustard, adds brightness and balance to this cozy meal.

Ingredients

1 (6-oz.) sweet potato, halved lengthwise and thinly sliced
1/4 cup olive oil, divided
1 (1-lb.) pork tenderloin, trimmed and cut into 1/2-in.-thick slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 cup hard apple cider or regular cider
2 tablespoons grainy mustard
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
2 cups thinly sliced apple
1 cup thinly sliced fennel bulb, plus fennel fronds for garnish
2 tablespoons sliced shallot
2 tablespoons minced parsley
2 tablespoons fresh lemon juice

How to Make It

Step 1

Preheat oven to 450°F.

Step 2

Combine potato slices and 1 tablespoon oil on a rimmed baking sheet lined with parchment paper. Bake at 450°F for 10 minutes or until tender.

Step 3

Heat 1 tablespoon oil in a skillet over medium-high. Top pork slices with 1/4 teaspoon salt and pepper. Add to pan; cook 5 minutes on one side. Remove from pan; add cider, and cook 1 minute. Stir in mustards. Remove pan from heat; stir in butter. Add pork to pan; let stand 3 minutes.

Step 4

Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve slaw with pork and pan sauce. Garnish with fennel fronds

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apple cider, pork tenderloin, sliced apple, Sweet Potato