Pork Medallions with Cider Sauce
Tender, pan-seared pork medallions take center stage in this elegant yet approachable recipe, "Pork Medallions with Cider Sauce." Perfect for cozy dinners or impressing guests, this dish features juicy slices of pork tenderloin bathed in a luscious cider-based sauce infused with the warmth of fresh thyme and the richness of cream. The balance of sweet apple cider and savory chicken stock creates a deeply flavorful reduction, while buttery sautéed shallots add sophistication to every bite. Ready in just 40 minutes, this recipe is ideal for weeknight meals but refined enough for special occasions. Serve alongside creamy mashed potatoes, roasted vegetables, or crusty bread to savor every drop of the velvety sauce. A sprinkle of fresh parsley finishes this dish with a pop of color and freshness—your next favorite comfort food with a gourmet twist!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 piece (approx. 1 lb) pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, minced
- 1 cup apple cider
- 0.5 cup chicken stock
- 2 tablespoons heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Trim any silver skin from the pork tenderloin and slice it into 1-inch-thick medallions. Lightly pound each medallion with a meat mallet to ensure even thickness.
Season the medallions on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the butter has melted and the skillet is hot, add the pork medallions in a single layer (you may need to work in batches to avoid overcrowding). Sear the medallions for 2-3 minutes on each side until golden brown and cooked through. Remove the medallions and set them aside, tenting loosely with foil to keep warm.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the minced shallots and sauté for 1-2 minutes until softened.
Pour in the apple cider and chicken stock, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Let the liquid simmer for 5-7 minutes, or until it reduces by about half.
Stir in the heavy cream and fresh thyme leaves, cooking for an additional 2 minutes to blend the flavors.
Return the pork medallions to the skillet, spooning the cider sauce over them. Cook for another 1-2 minutes to warm the medallions through and coat them in the sauce.
Serve the pork medallions with the cider sauce drizzled on top. Garnish with fresh parsley if desired. Pair with mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 6.4 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
