Bacon and Apple Pork Medallions
Total Time 25 minutes
Prep Time 10 minutes
Difficulty Level 35 minutes
6 bacon, chopped
2 1lb pork tenderloins, trimmed
1 tsp salt, divided
1 tsp pepper, divided
½ cup low-sodium chicken broth
2 Tbsp apple cider vinegar
3 apples (such as Honeycrisp), sliced
1 tsp dried crushed rosemary
Cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp; drain, reserving 2 Tbsp drippings in skillet.
Meanwhile, cut pork into 1½-inch-thick medallions; pound pieces to ½-inch thickness using a meat mallet. Sprinkle pork with ½ tsp each salt and pepper.
Cook pork, in batches, in hot drippings over medium-high heat 2 to 3 minutes per side. Remove from skillet; cover and keep warm.
Add broth and vinegar to hot drippings; bring to a simmer. Add apples, rosemary, and ½ tsp each salt and pepper. Cook 2 to 3 minutes or until apples are crisp-tender.
Serve pork with apples; sprinkle with bacon.