Pan-Seared Pork Medallions with Ozarks Apple Cider Glaze

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender pork medallions pan-seared and finished with a tangy apple cider glaze inspired by the Ozarks region's seasonal flavors. This American-inspired pork recipe, ready in about 25 minutes, pairs pork tenderloin 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 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 thick slices pork tenderloin medallions
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 cup apple cider
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp, chopped fresh rosemary

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season 1 lb pork tenderloin medallions with 1 tsp salt and 1/2 tsp black pepper on both sides.
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, then remove and set aside.
3. Step 3: Reduce heat to medium, add 1 tbsp butter to the skillet, then stir in 1/2 cup apple cider, 1 tbsp Dijon mustard, 1 tbsp honey, and 1 tsp chopped fresh rosemary. Cook for 4-5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
4. Step 4: Return the pork medallions to the skillet, spoon the glaze over them, and cook for an additional 1-2 minutes to reheat and absorb flavors before serving.