Pan-Seared Pork Medallions with Missouri Apple Cider Reduction

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

Tender pork medallions pan-seared and finished with a sweet and tangy apple cider reduction inspired by Missouri regional flavors. This american-inspired pork ready in about 30 minutes pairs salt, black pepper, olive oil 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

Instructions

  1. Step 1: Pat dry 8 pork tenderloin medallions 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 pork medallions and sear for 3 minutes per side until golden brown and cooked through (internal temp 145°F), then transfer to a warm plate.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter and 2 tbsp minced shallot to the skillet. Sauté shallots for 1-2 minutes until fragrant and translucent.
  4. Step 4: Pour in 1 cup Missouri apple cider and stir in 1 tsp fresh thyme leaves and 1 tbsp honey. Cook, stirring occasionally, for 6-8 minutes until the sauce reduces by half and thickens slightly.
  5. Step 5: Return pork medallions to the skillet and spoon the apple cider reduction over them, cooking for 1 minute to rewarm and coat.
  6. Step 6: Serve pork medallions drizzled with the reduction and garnish with extra thyme if desired.

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Frequently asked questions

How long does Pan-Seared Pork Medallions with Missouri Apple Cider Reduction 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 Missouri Apple 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-Seared Pork Medallions with Missouri Apple 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-Seared Pork Medallions with Missouri Apple Cider Reduction 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 Missouri Apple Cider Reduction?

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.

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