Pan-Seared Pork Medallions with Apple-Cinnamon Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Tender pork medallions pan-seared and finished with a sweet-spiced apple and cinnamon glaze, perfect for an autumn dinner. This american-inspired pork ready in about 25 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.

Ingredients

• 1 lb, cut into 1-inch medallions pork tenderloin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup apple cider
• 1 medium apple, peeled and diced
• 1/2 tsp ground cinnamon
• 1 tbsp brown sugar
• 1 tbsp unsalted butter

Instructions

1. Step 1: Pat 1 lb of pork tenderloin medallions dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions and sear for 3 minutes per side until golden brown and cooked through. Remove medallions and set aside.
3. Step 3: Reduce heat to medium and add 1/2 cup apple cider, 1 medium diced peeled apple, 1/2 tsp ground cinnamon, and 1 tbsp brown sugar to the skillet. Stir and simmer for 5 minutes until the apple softens and the liquid reduces to a syrupy glaze.
4. Step 4: Stir in 1 tbsp unsalted butter until melted and glossy, then return the pork medallions to the skillet. Spoon the glaze over the medallions and cook for 1 more minute to warm through and coat evenly.