Pan-Seared Pork Medallions with Michigan Cherry Glaze
Tender pork medallions pan-seared and finished with a sweet and tangy cherry glaze inspired by Michigan’s regional cherry harvest. This american-inspired pork 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.
Ingredients
- 1 lb, cut into 1-inch medallions pork tenderloin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cloves, minced fresh garlic
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup Michigan dried cherries
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup
- 1/2 cup water
- 1 tbsp unsalted butter
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 1 lb pork tenderloin medallions evenly with 1 tsp salt and 1/2 tsp black pepper. Set aside.
- 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 on each side until golden brown and just cooked through. Remove pork from skillet and keep warm.
- Step 3: In the same skillet, reduce heat to medium and add 2 minced garlic cloves, 1 tsp dried thyme, and 1 tsp dried rosemary. Sauté for 1 minute until fragrant.
- Step 4: Add 1/2 cup Michigan dried cherries, 1/4 cup apple cider vinegar, 2 tbsp maple syrup, and 1/2 cup water to the skillet. Stir and simmer for 5-7 minutes until the cherries plump and the sauce thickens.
- Step 5: Remove skillet from heat and swirl in 1 tbsp unsalted butter until the glaze is glossy.
- Step 6: Return pork medallions to the skillet and coat them in the cherry glaze for 1 minute.
- Step 7: Serve pork medallions drizzled with the cherry glaze alongside your choice of sides.
Frequently asked questions
How long does Pan-Seared Pork Medallions with Michigan Cherry Glaze take to make?
Total time is about 30 minutes (10 min prep + 20 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-Seared Pork Medallions with Michigan Cherry Glaze?
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 pork tenderloin from drying out.
Can I substitute ingredients in Pan-Seared Pork Medallions with Michigan Cherry Glaze?
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-Seared Pork Medallions with Michigan Cherry Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Seared Pork Medallions with Michigan Cherry Glaze?
American 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.
