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Pork Medallions with Apple-Walnut Slaw


Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, sauteed pork rounds are accompanied by a sweet-and-tart slaw of apple, walnuts, and dried cherries.

  • Servings: 4

Source: Everyday Food, November 2012


  • 1 apple, cut into matchsticks
  • 1/3 cup chopped toasted walnuts
  • 1/3 cup chopped dried cherries
  • Juice from half a lemon
  • 3 tablespoons olive oil
  • 1 pork tenderloin


  1. Combine apple, walnuts, dried cherries, lemon juice, and olive oil; season. Slice a pork tenderloin into rounds, press gently to flatten, season, and cook in an oiled pan over medium-high until browned. Serve with slaw.

Cook's Notes

A pork tenderloin typically weighs 1 pound. Remove the silver skin (a tough, shiny membrane) before cooking.

Reviews Add a comment

  • slhensel2
    14 FEB, 2016
    Fantastic! I used cranberries instead of cherries and a gala apple instead of a granny smith. It was still delicious and super easy to throw together.
  • momo-
    17 MAY, 2015
    Easy to make and delicious! I suggest adding less olive oil to the slaw than what the recipe calls for (maybe even half as much).