Pan-Seared Pork Tenderloin with Apple Cider Reduction and Sage

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin medallions pan-seared and finished with a tangy apple cider reduction enriched with fresh sage. This American-inspired pork recipe, 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 lb, trimmed and cut into 1-inch medallions pork tenderloin
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
1 cup apple cider
1/2 cup chicken broth
6 leaves, chopped fresh sage leaves
2 cloves, minced garlic cloves

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Instructions

Step 1: Season 1 lb pork tenderloin medallions with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions and sear for 3-4 minutes per side until golden brown and cooked through (internal temp 145°F). Remove pork and keep warm.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. Stir in 2 minced garlic cloves and 6 chopped fresh sage leaves, sauté for 1 minute until fragrant.
Step 4: Pour in 1 cup apple cider and 1/2 cup chicken broth, scraping up browned bits from the pan. Simmer the sauce for 6-8 minutes until reduced by half and slightly syrupy.
Step 5: Return the pork medallions to the skillet and spoon the apple cider reduction over them, warming through for 1-2 minutes.
Step 6: Serve pork topped with the sauce and garnish with additional fresh sage if desired.