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Roasted Pork Medallions with Apple Chutney

Author: Kristin


Pork Tenderloin Medallions:

  • 1 pound Pork Tenderloin
  • ½ teaspoon rosemary
  • ½ teaspoon sage
  • ¼ teaspoon pepper
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • 3 Tablespoons Mazola® Corn Oil
  • 1 Tablespoon Mazola® Corn Oil for cooking

Apple Chutney:

  • 1 Tablespoon Mazola® Corn Oil
  • ½ sweet onion diced
  • 3 cooking apples cored, peeled and cut into ½ inch cubes (I used Granny Smith and Golden Delicious)
  • 2 Tablespoons brown sugar
  • ½ teaspoon Spice Islands® Ground Mustard
  • ½ teaspoon Spice Islands® Ground Ginger
  • ½ teaspoon Spice Islands® Chili powder
  • ½ teaspoon Spice Islands® Ground Cinnamon
  • 10 Spice Islands® Whole Allspice
  • 2 Tablespoons red wine vinegar


  • Mix Mazola® Corn Oil and all seasonings together in a small bowl. Slice pork into one inch thick medallions and place into a Ziploc bag. Pour the oil and seasonings into the bag and massage into the meat. Seal the bag, pressing out as much air as possible.
  • Refrigerate for at least 30 minutes.
  • Allow the pork to come to room temperature for 10-15 minutes. Heat 1 tablespoon Mazola®Corn Oil in a heavy bottomed skillet (Cast iron works great here). Once the oil is hot, place the medallions in the skillet and cook for about 3-4 minutes per side. Remove from heat and cover the pan with foil. Allow the meat to “rest” for 10 minutes before serving.
  • During the "rest" period, prepare the chutney.
  • Heat one tablespoon corn oil in a medium saucepan over medium high heat. Add onions and cook until translucent and starting to brown, about four minutes. Add apples and cook for about three minutes, until starting to soften. Meanwhile, mix the sugar and spices in a small bowl. Add spices and vinegar to the saucepan and stir to coat. Continue to cook over medium heat for several minutes, until apples are fork tender.
  • Serve pork medallions with a spoonful of apple chutney on top.