American · Pork
Apple-Butter Pork & Potato Coins
Pork tenderloin is one of the leanest cuts available and one of the most forgiving to cook — it stays tender even with a quick sear. Pairing it with roasted potato coins and a silky apple-butter glaze gives you a complete fall dinner that's approachable enough for picky eaters and interesting enough for everyone else at the table.
Prep 15 min · Cook 25 min · Serves 4
Ingredients
- Yukon Gold potatoes, sliced into ¼-inch rounds1½ lb
- Olive oil (for potatoes)1½ tbsp
- Salt (for potatoes)½ tsp
- Garlic powder¼ tsp
- Pork tenderloin, cut into ¾-inch medallions1¼ lb
- Olive oil (for pork)1 tbsp
- Salt (for pork)½ tsp
- Black pepper¼ tsp
- Unsweetened apple butter3 tbsp
- Low-sodium chicken broth⅓ cup
- Apple cider vinegar1 tsp
- Cornstarch1 tsp
- Cold water1 tbsp
- Unsalted butter1 tbsp
Instructions
- 1
Preheat oven to 425°F and line two baking sheets with parchment.
- 2
Toss potato rounds with 1½ tablespoons olive oil, salt, and garlic powder. Arrange in a single layer.
- 3
Roast for 22–25 minutes, flipping after 12 minutes, until tender with golden edges.
- 4
While potatoes roast, pat pork medallions dry and season with salt and pepper.
- 5
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear pork approximately 3–4 minutes per side until the centers reach 145°F. Rest for at least 3 minutes.
- 6
Reduce skillet heat to medium-low. Add apple butter, broth, and vinegar, stirring to combine.
- 7
Mix cornstarch with cold water. Whisk into the sauce and simmer 1–2 minutes until lightly thickened.
- 8
Remove from heat and stir in butter.
- 9
Serve pork alongside the potato coins. Spoon glaze over the pork or provide it in a separate dipping cup.
Nutrition (per serving · serves 4)
Estimated values based on ingredient data. Actual nutrition may vary.
Why this recipe works
- Pork tenderloin has a mild, neutral flavor that works for people who prefer less strongly flavored meat.
- Roasting potato rounds at high heat creates a golden exterior without deep frying.
- The apple-butter glaze is lightly sweet and familiar — not sharp or acidic.
- Serving the glaze separately lets those who prefer plain food skip it without a separate preparation.
Substitutions
- Use dairy-free butter for a milk-free version.
- Substitute unsweetened apple purée plus ½ teaspoon cinnamon for apple butter if unavailable.
- Chicken breast can replace pork if cooked to 165°F.
Picky-eater notes
- Peel potatoes before slicing for a smoother texture with no skin.
- Leave the pork unglazed and serve the sauce separately.
- Omit pepper and vinegar for a milder flavor.
- Cook potato coins a little longer for a firmer exterior.
Storage & reheating
Refrigerate for 3–4 days. Store glaze separately for best texture. Pork reheats well gently in the microwave with a splash of broth.
FAQ
- What internal temperature should pork reach?
- The USDA recommends 145°F for whole cuts of pork followed by a 3-minute rest. At this temperature the pork will be slightly pink in the center — that's safe and correct.
- Can I use pork chops instead of tenderloin?
- Yes. Boneless pork chops work well. Adjust thickness to about ¾ inch and check for 145°F. Thicker chops may need a few more minutes per side.
- Where do I find apple butter?
- Most grocery stores carry it in the jam and jelly aisle, often near apple sauce. It's a thick, deeply concentrated apple spread — not the same as apple sauce or regular butter.
