Main Courses > Meat Dishes > Pork > Pork Tenderloin Medallions

Pan-Seared Pork Tenderloin Medallions with Apple Cider Glaze

These pan-seared pork tenderloin medallions are elevated with a sweet and tangy apple cider glaze. The combination of savory pork and the bright, fruity glaze makes for a memorable dish that's perfect for fall or any time of year.

Prep Time
10 minutes
Cook Time
20-25 minutes
Servings
4
Ingredients
  • 1 lb Pork Tenderloin
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup Apple Cider
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Brown Sugar
  • 1 tsp Dijon Mustard
  • 1 tbsp Butter

Prepare the Pork Tenderloin

Trim any silver skin or excess fat from the pork tenderloin. Cut the tenderloin into 1-inch thick medallions. Season the medallions with salt and pepper.

Sear the Pork

Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions to the skillet in a single layer, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side, or until golden brown and cooked to an internal temperature of 145°F (63°C).

Make the Apple Cider Glaze

Remove the pork medallions from the skillet and set aside. In the same skillet, add the apple cider, apple cider vinegar, brown sugar, and Dijon mustard. Bring to a simmer over medium heat and cook for 8-10 minutes, or until the glaze has reduced and thickened slightly.

Finish the Glaze

Remove the skillet from the heat and stir in the butter until melted and incorporated into the glaze.

Return Pork to Pan and Serve

Return the pork medallions to the skillet and coat them with the apple cider glaze. Serve immediately with the glaze spooned over the top. Garnish with fresh thyme or parsley, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 220kcal, Protein: 25g, Fat: 8g, Carbohydrates: 12g

Other Considerations for Nutrition

The apple cider glaze adds carbohydrates and sugars. Reduce the amount of brown sugar for a lower sugar option.

← Moroccan Lamb Stew with Apricots and Almonds Perfect Grilled Ribeye Steak →

FAQ

  • Can I make the apple cider glaze ahead of time?

    Yes, you can make the glaze ahead of time and store it in the refrigerator. Reheat gently before serving.
  • What if I don't have apple cider vinegar?

    You can substitute with white wine vinegar or lemon juice.
  • What side dishes go well with this?

    Roasted sweet potatoes, Brussels sprouts, quinoa, or a green salad are all great choices.