Pan-Seared Pork Tenderloin with Apple Cider Reduction

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin medallions pan-seared to golden perfection, finished with a tangy apple cider and Dijon mustard sauce. This french-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 350 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 French cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1 lb pork tenderloin medallions with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3-4 minutes per side until golden brown and an internal temperature of 145°F is reached. Remove pork from skillet and tent with foil.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter and 2 minced shallots to the skillet. Sauté shallots for 2-3 minutes until translucent and fragrant.
  4. Step 4: Pour in 1 cup apple cider and scrape browned bits from the pan. Simmer for 5-6 minutes until the cider reduces by half and thickens slightly.
  5. Step 5: Stir in 1 tbsp Dijon mustard, 1 tbsp fresh thyme leaves, and 1 peeled and thinly sliced apple. Cook for another 2 minutes until apples soften but remain slightly firm.
  6. Step 6: Return pork medallions to the skillet and coat with the sauce for 1 minute to rewarm. Sprinkle with 2 tbsp chopped fresh parsley before serving.

Equipment for this recipe

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Frequently asked questions

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

French 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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