Pan-Seared Pork Medallions with Appalachian Apple-Cider Reduction

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork medallions pan-seared and finished with a tangy apple-cider and shallot reduction inspired by Appalachian flavors. This American-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin, 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 4, 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: 20 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 lb, sliced into 1-inch medallions pork tenderloin
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2, finely chopped shallots
1 cup apple cider
1 tbsp apple cider vinegar
2 tbsp unsalted butter
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat 1 lb pork tenderloin medallions dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork medallions and sear for 3 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
Step 3: Reduce heat to medium and add 2 finely chopped shallots to the same skillet, sautéing for 2 minutes until translucent and fragrant.
Step 4: Pour in 1 cup apple cider and 1 tbsp apple cider vinegar, scraping up any browned bits from the pan. Simmer for 5-7 minutes until the liquid reduces by half and thickens slightly.
Step 5: Remove from heat and whisk in 2 tbsp unsalted butter and 1 tsp fresh thyme leaves until the sauce is glossy and smooth.
Step 6: Return pork medallions to the skillet and coat them in the sauce for 1 minute over low heat before serving.