Pan-Seared Pork Medallions with Baden-Württemberg Apple-Onion Compote

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork medallions pan-seared to golden perfection, served with a sweet and savory apple-onion compote inspired by the regional flavors of Baden-Württemberg. This German-inspired pork recipe, ready in about 35 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 German cuisine 320 cal/serving

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Ingredients

1 lb pork tenderloin
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 medium, thinly sliced yellow onion
1 medium, peeled and diced Granny Smith apple
2 tbsp apple cider vinegar
1 tbsp brown sugar
1 tsp fresh thyme leaves
1/4 cup water

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Instructions

Step 1: Slice 1 lb pork tenderloin into 1-inch thick medallions. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork medallions and sear for 3-4 minutes on each side until golden brown and cooked through, then remove from skillet and cover loosely with foil.
Step 3: Reduce heat to medium and add 1 medium thinly sliced yellow onion to the skillet. Sauté for 5 minutes until softened and translucent.
Step 4: Add 1 medium peeled and diced Granny Smith apple, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp fresh thyme leaves, and 1/4 cup water. Stir to combine and simmer for 8-10 minutes until the compote thickens and the apples are tender.
Step 5: Return pork medallions to the skillet and coat them in the apple-onion compote for 2 minutes to warm through before serving.