Skillet Seared Pork Medallions with Apples and Bourbon

Prep time 10mins
cook time 35mins


  • 700g pork tenderloin, cut into 1 ½-inch-thick medallions
  • ½ teaspoon garlic powder
  • 1 ¼ teaspoons salt, divided
  • 1 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 onion, sliced
  • 2 apples, cored and sliced
  • 2 tablespoons brown sugar, divided
  • 30ml bourbon
  • 1 tablespoon sage, cut into thin ribbons


  1. Preheat oven to 180°C.
  2. Season pork on all sides with garlic powder, 1 teaspoon salt, and pepper.
  3. Preheat a skillet over medium heat for 5 minutes. Add olive oil and swirl to coat.
  4. Sear pork for 3-4 minutes per side, set aside on a plate, and cover.
  5. Add butter and onions in a single layer, and cook for 5-7 minutes.
  6. Add apples and cook until soft, about 5 minutes. Be careful not to over stir.
  7. Add 1 tablespoon brown sugar and remaining ¼ teaspoon salt; mix until incorporated.
  8. Nestle pork loin medallions around the apples in a single layer, and sprinkle with remaining 1 tablespoon brown sugar.
  9. Place skillet in the oven and bake until cooked through, about 5-7 minutes.
  10. Remove skillet from oven and return to the stovetop over medium-high heat.
  11. Carefully add bourbon and ignite with a long-stem lighter. There will be flames.
  12. Once the flames have extinguished, sprinkle pork medallions with sage ribbons and serve.