Country-Style Pork Medallions Recipe
Country-Style Pork Medallions Recipe photo by Taste of Home
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Country-Style Pork Medallions Recipe

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Be prepared to hand out recipes after you pass around this impressive pork entree. Dinner guests can't believe how easy it is. I think leftovers would be great in sandwiches…but I've never had any to sample!
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings


  • 2 pork tenderloins (1 pound each)
  • 6 tablespoons butter, divided
  • 2 small onions, sliced and separated into rings
  • 3/4 pound small fresh mushrooms
  • 2 small apples, cored and cut into rings
  • 1 cup apple cider or juice
  • 1 package (8 ounces) cream cheese, cubed
  • 1/4 cup apple brandy or additional apple cider
  • 1 teaspoon dried basil

Nutritional Facts

1 each: 304 calories, 21g fat (12g saturated fat), 86mg cholesterol, 199mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 15g protein.


  1. Cut pork into 1/2-in. slices; flatten to 1/4-in. thickness. In a large skillet over medium-high heat, cook pork in batches in 3 tablespoons butter until juices run clear. Remove to a serving platter and keep warm.
  2. In the same skillet, saute onions and mushrooms in remaining butter for 4 minutes or until crisp-tender. Add apples; saute for 3-4 minutes or until vegetables and apples are tender. Arrange over pork.
  3. Add cider and cream cheese to the skillet; cook and stir over medium heat for 3 minutes or until cheese is melted and sauce is smooth. Stir in brandy and basil; heat through. Serve with pork and vegetables. Yield: 6 servings.
Originally published as Country-Style Pork Medallions in Country Woman July/August 2006, p41

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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A13 User ID: 6893613 208110
Reviewed Oct. 30, 2012

"I love it! My family loves it! I make this on birthdays and other special occasions and every goes back for seconds and even thirds sometimes."

MsBunky User ID: 2002263 92434
Reviewed Feb. 16, 2011

"easy, delicious and always a crowd pleaser! Yes...I am the person who entered this recipe and won! :-)"

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