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Pork Medallions with Apple Cider Glaze Recipe

American · Main course · 25 min total

Tender pork medallions are pan-seared and finished with a sweet-tart apple cider glaze, perfect for a quick yet elegant weeknight dinner.

Ingredients

• 1 lb pork tenderloin, cut into 1-inch thick medallions
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1 cup apple cider
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 sprig fresh thyme (optional)

Instructions

1. Season pork medallions with salt and pepper on both sides.
2. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add pork medallions and cook until golden brown, about 3 minutes per side. Transfer to a plate and keep warm.
3. Add apple cider, apple cider vinegar, Dijon mustard, and brown sugar to the skillet. Stir and scrape up any browned bits. Bring to a boil, then reduce heat to medium and simmer until reduced by half, about 5 minutes.
4. Remove from heat and whisk in remaining 1 tablespoon butter and thyme leaves. Return pork to skillet, turning to coat with glaze. Serve immediately.

Tips

• To ensure even cooking, let pork medallions rest at room temperature for 15 minutes before cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet.

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