Mustard Thyme Pork Medallions with German Potatoes Mustard Thyme Pork Medallions with German Potatoes

Mustard Thyme Pork Medallions with German Potatoes sales Image by: Mustard Thyme Pork Medallions with German Potatoes sales Author: Canadian Living

Pork and apples are a classic pairing, but throw in a little mustard and serve over potatoes and cabbage, and you have a tasty dinner that's anything but boring. Green cabbage should not be overlooked; it's an excellent source of vitamins C and K, a good source of folate and a source of vitamin B6. Make the dish greener by tossing in a handful of coarsely chopped parsley right before serving.

  • Portion size 4 servings


  • 675 g baby red-skinned potatoes scrubbed and quartered
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • 340 g pork tenderloins cut in medallions (about 3/4-inch/2 cm thick)
  • 1 tablespoon chopped fresh thyme
  • 6 cups chopped green cabbage (about half small head)
  • 2 Granny Smith apples coarsely chopped
  • 1 onion thinly sliced
  • 1/4 cup cider vinegar
  • 1/4 cup sodium-reduced chicken broth
  • 3 tablespoons grainy mustard
  • 1 tablespoon granulated sugar


Toss together potatoes and half each of the oil and pepper until well combined. Spread on parchment paper–lined rimmed baking sheet; roast in 400F (200C) oven for 10 minutes.

Meanwhile, rub Dijon mustard over pork; sprinkle with thyme and remaining pepper.

Move potatoes to 1 side of baking sheet; add pork. Roast, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains inside, or instant-read thermometer inserted into thickest part reads 160F (71C), about 12 minutes.

Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute cabbage, apples and onion for 5 minutes.

Stir together vinegar, broth, 1/4 cup water, grainy mustard and sugar; pour over vegetable mixture, stirring to coat. Cover and simmer for 5 minutes. Remove from heat; stir in roast potatoes. Serve with pork.

Makes 4 servings.

Nutritional facts Per serving: about

  • Fibre 8 g
  • Sodium 299 mg
  • Sugars 17 g
  • Protein 25 g
  • Calories 332.0
  • Total fat 5 g
  • Potassium 1237 mg
  • Cholesterol 46 mg
  • Saturated fat 1 g
  • Total carbohydrate 50 g


  • Iron 21.0
  • Folate 26.0
  • Calcium 9.0
  • Vitamin A 2.0
  • Vitamin C 92.0
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Lunch & Dinner

Mustard Thyme Pork Medallions with German Potatoes