Pan-Fried Pork Medallions with Garlic and Cider Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork medallions are pan-fried with garlic and finished in a slightly sweet cider reduction for a flavorful Spanish-inspired pork entrée. This spanish-inspired pork ready in about 25 minutes pairs pork tenderloin, cut into 6 medallions, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1 lb pork tenderloin cut into 6 medallions with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions and cook for 3-4 minutes per side until golden brown and cooked through. Remove pork from skillet and set aside.
  3. Step 3: Lower heat to medium and add 3 thinly sliced garlic cloves to the skillet, sautéing for 30 seconds until fragrant but not browned.
  4. Step 4: Pour in 3/4 cup dry apple cider and add 2 fresh thyme sprigs, scraping any browned bits from the pan. Simmer the cider for 5 minutes until reduced by half and syrupy.
  5. Step 5: Stir in 1 tbsp unsalted butter until melted and glossy to finish the sauce. Return pork medallions to the skillet briefly to coat with sauce, then serve immediately garnished with the thyme.

Frequently asked questions

How long does Pan-Fried Pork Medallions with Garlic and Cider Reduction take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Pork Medallions with Garlic and Cider Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Fried Pork Medallions with Garlic and Cider Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork Medallions with Garlic and Cider Reduction for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Pork Medallions with Garlic and Cider Reduction?

Spanish pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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