These apple cider pork tenderloin medallions are pan-seared and deglazed in a delectable sweet and savory apple cider glaze.
Perfect for fall and beyond, this seasonally inspired pork medallion recipe is packed with protein and ready in under 15 minutes!
There’s just something about the combination of pork and apples that speaks to autumn.
A little bit sweet, a little bit savory, and delicious down to the last bite, this pork medallion recipe is quickly seared for an incredible crust, with a baked finish and delicate glaze.
I’m always an advocate for the simplest weeknight dinners for busy families! But as much as they need to be simple, they also need to be delicious and flexible. That’s where this pork medallion recipe comes in.
Pork serves beautifully with such a great variety of side dishes! As much as we love baked chicken around here, I also like to spice things up.
Pork is a nice change of pace, especially when it’s this quick and easy. We can easily serve it with noodles, potatoes, rice or salad.
Apple Cider Pork Tenderloin Medallions
Apple cider (especially Homemade Apple Cider) makes everything better, doesn’t it? It’s incredible in baked goods like my apple glaze, apple cider vinaigrette, and as I’m about to show you… even a fast and easy weeknight dinner!
When you serve it with a drizzle of that caramelized apple cider glaze, each bite is bursting with flavor. This sauce is everything you want it to be: apple cider, apple cider vinegar, mustard, garlic, honey, fresh rosemary and more.
Why You’ll Love It
What Are Pork Medallions?
Pork Medallions are slices of pork tenderloin, typically about 1″ apiece.
It’s a lean cut of pork, comparable to boneless, skinless chicken breasts. It’s rich in nutrients and is low fat. This means it can fit beautifully into a variety of lifestyle plans, including Keto, Whole 30, gluten free and more!
While you can purchase a whole pork tenderloin and cut into medallions, most butchers are more than happy to do so in store, yielding a consistent size for each piece.
When you pan sear and transfer to the oven, it seals the moisture in, making them incredibly tender and juicy. The crunchy edges of each tenderloin combined with the soft, juicy interior make this a dish you won’t want to miss!
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Garlic – Cloves or minced.
- Rosemary – Fresh, chopped.
- Apple Cider Vinegar – gives this glaze a sharp bite that is balanced beautifully.
- Apple Cider – sweet and delicious, it perfectly balances the bite of the vinegar and mustard in this recipe.
- Honey – to create the sticky, caramelized glaze that seeps into every crevice of this dish.
- Olive Oil – to help create the sauce.
- Dijon Mustard – Whole grain preferred for added texture and flavor.
- Salt and Pepper – To heavily season medallions.
- Oil – Canola or olive oil to sear medallions.
- Pork Tenderloin – You can cut them into 1″ medallions at home or ask your butcher.
Variations
- Keep this pork recipe a little lower sugar by substituting the honey with agave or simply eliminating altogether.
- Try Balsamic Glaze instead of the apple cider.
- Instead of medallions, this apple cider glaze is also beautiful when drizzled over a full pork tenderloin if you’re cooking for a crowd.
Tools to Use
How to Make
An overview, visit the printable recipe card for complete ingredients and instructions.
- Prep – Preheat oven and season medallions.
- Make the Glaze – Combine ingredients in a small bowl and set aside.
- Sear -Add oil to your pan on a stovetop over medium-high heat. Sear for one minute on each side.
- Roast – Generously cover with glaze and transfer to the oven to roast until internal temperature reaches 140 degrees F.
- Serve – Drizzle the remaining glaze from the pan over the top of each plated medallion.
Tips
- Using a cast iron pan eliminates an extra dish, and takes this dinner straight from stove top to oven and serves beautifully.
- Make the glaze ahead of time! This saves you a little time and makes this dinner perfect for prepping ahead.
- Using a meat thermometer (internal temp 145) check the temperature. Pork will be a faint pink inside when cooked appropriately.
- If you poke a hole into the center and juices run clear or a very light pink, the pork is done.
- Using a cast iron pan eliminates an extra dish, and takes this dinner straight from stove top to oven and serves beautifully.
- Make the glaze ahead of time! This saves you a little time and makes this dinner perfect for prepping ahead.
- Using a meat thermometer (internal temp 145) check the temperature. Pork will be a faint pink inside when cooked appropriately.
- If you poke a hole into the center and juices run clear or a very light pink, the pork is done.
Free Printable Meat Temperature Chart
Get the free printable Meat Temperature Chart to ensure your chicken is cooked properly based on the cooking method and meat you select.
Frequently Asked Questions
Yes! Pork medallions are lean, comparable to boneless, skinless chicken breasts. They are rich in nutrients and low in fat. This means it can fit beautifully into a variety of lifestyle plans, including Keto, Whole 30, gluten free and more!
Yes! They can be a little pink. The USDA declares 145 Fahrenheit as the safe minimum temperature for fresh pork. While these tenderloins might look a touch pink at that temperature, they will be perfectly safe (and delicious).
Serving Suggestions
One of the things I love most about this dish is the flexibility. It works beautifully with a variety of sides! See Sides for Pork Chops for more inspiration.
- Serve with a side of Mashed Cauliflower for a low-carb protein packed dinner.
- Serve over a bed of Homemade Egg Noodles.
- Mashed Potatoes and these pork medallions work beautifully together.
- Serve with these delicious Potatoes Gratin Dauphinois.
Leftover Idea
Serve sliced pork medallions over this Apple Salad Recipe.
How to Store
- Room Temperature – These cooked pork tenderloin medallions can sit out at room temperature safely for up to two hours while serving.
- Refrigerate – Store your cooked pork medallions for up to three days, refrigerated in a sealed container.
- Freeze – Yes, you can freeze your cooked pork tenderloin medallions. Store it in a tightly sealed bag for up to three months for best quality.
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
More Easy Dinners
Apple Cider Pork Tenderloin Medallions
Ingredients
Apple Cider Glaze
- ¼ cup apple cider vinegar
- ¼ cup apple cider
- 2 tablespoons extra virgin olive oil
- 3 tablespoons honey
- 4 garlic cloves chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon dijon mustard
Pork Medallions
- 1 tablespoon extra virgin olive oil
- 2 pounds pork tenderloin cut to 1"
Instructions
- In a small bowl, combine vinegar, cider, oil, honey, garlic, rosemary and mustard. Set aside.
- Preheat oven to 350° F. Season pork with salt and pepper on both sides.
- Add a thin layer of oil to grease the bottom of a skillet (cast iron preferred) and warm to medium-high heat.
- Add pork to skillet and sear each side 1 minute or until lightly browned.
- Transfer to a shallow baking dish. Pour glaze over medallions and lift medallions to coat bottom.
- Roast 8 minutes in the oven until a thermometer inserted into the center of a medallion reaches 145 degrees.
- Remove from oven and spoon apple cider glaze over them to serve.
Julie’s Tips
Substitutions and Ingredient Notes
- Garlic – Cloves or minced.
- Apple Cider Vinegar – You can substitute champagne vinegar or white wine vinegar if needed.
- Honey – Substitute agave.
- Oil – Canola or olive oil.
- Pork Tenderloin – You can cut them into 1″ medallions at home or ask your butcher.
Tips and Variations
- Keep this pork recipe a little lower sugar by substituting the honey with agave or simply eliminating altogether.
- Instead of medallions, this apple cider glaze is also beautiful when drizzled over a full pork tenderloin if you’re cooking for a crowd.
- Using a meat thermometer (internal temp 145) check the temperature. Pork will be a faint pink inside when cooked appropriately.
- Make the glaze ahead of time! This saves you a little time and makes this dinner perfect for prepping ahead.
To Store
- Refrigerate – Store cooked pork medallions for up to three days, refrigerated in a sealed container.
- Freeze – Yes, you can freeze your cooked pork medallions. Store it in a tightly sealed bag for up to three months for best quality.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I made this last night, and although it was good, I wished the cider glaze was thicker. I even tried reducing it in a pan before pouring it over. Any suggestions?
From ages 9 months – 41 years all loved it. Even the pickiest of eaters. Will be a regular dish during the second half of the year our home! Paired perfectly with baked carrots coated in butter and dill then drizzled with honey.
Hi Brittany!
I love to hear that, thanks so much for taking the time to comment!
Have a beautiful day!
Julie
Love pork seasoned with rosemary and sliced apples. Can’t wait to make this new twist on old favorite flavors
Apple and pork are one of my favorite fall pairings. Enjoy!