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Cinnamon Crusted Pork Medallions with Apple-Bourbon Compote Recipe


Units Scale

For the Compote:

1 tbsp coconut oil or ghee

3 large granny smith apples, peeled, cored, and cut into 1/2 inch chunks

1 tbsp bourbon (or lemon juice)

1 tbsp maple syrup

For the Pork:

1 lb pork tenderloin

1 tsp salt

1 tsp cinnamon

Coconut oil for cooking


Preparing the Compote:

  1. Melt 1 tbsp coconut oil or ghee a medium saucepan. When the oil is hot add the apples, bourbon, and maple syrup and cover to cook over low heat 15 minutes, or until apples become tender, stirring occasionally.
  2. While the apple compote cooks, prepare the pork.

Cooking the Pork:

  1. Pat the pork dry with paper towels.
  2. Cut the tenderloin into medallions 1 ½ inches thick and set them aside in a medium bowl.
  3. In a small bowl mix the cinnamon and salt, sprinkle this over the pork a little at a time, tossing to coat all pieces of pork evenly.
  4. In a medium frying pan heat 1-2 tbsp of coconut oil over medium heat.
  5. When the oil is hot, add 3-4 pork medallions and cook for 1 ½–2 minutes each side. Brown the outer edges of the pork before transferring it to a plate to serve. Repeat with remaining pork.*
  6. When the pork is cooked and the apples are ready, top the pork with the apple compote and serve warm, and enjoy!


The pork will cook quickly, so you can wait until right before the apple compote is ready to start cooking the medallions!

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