Pork Medallions in Mustard, Honey, and Green Apple Sauce with Golden Shallots

Instructions

1. 1

   Take the pork tenderloin out of the refrigerator 10 minutes before cooking. Cut it into medallions about 1.2 inches thick and season them with 4 g of salt, black pepper, and half of the fresh thyme.

2. 2

   Heat a large skillet over medium-high heat for 2 minutes. Add 15 ml of olive oil and sear the pork medallions for 2 to 3 minutes per side, until nicely caramelized. Transfer them to a plate.

3. 3

   Lower the heat to medium, add the remaining 15 ml of olive oil, and cook the shallots for 4 minutes, stirring, until golden and soft. Add the garlic and cook 30 seconds more.

4. 4

   Add the green apple, the remaining fresh thyme, and the remaining 2 g of salt. Cook for 3 to 4 minutes until the apple begins to soften without falling apart.

5. 5

   Stir in the Dijon mustard, honey, and apple cider vinegar. Mix well for 30 seconds so the sauce starts to come together.

6. 6

   Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Cook over medium heat for 3 minutes until the sauce reduces slightly.

7. 7

   Return the pork medallions and any collected juices to the skillet. Cook over medium-low heat for 5 to 7 minutes, or until the center of the pork reaches 145°F and 63°C.

8. 8

   Turn off the heat and add the cold butter, gently swirling the pan until the sauce becomes glossy and silky.

9. 9

   Let the pork rest for 3 minutes off the heat. Serve the medallions coated with the mustard, honey, and green apple sauce, and finish with the chopped fresh parsley.