Pan-Seared Pork Tenderloin with Cider and Garlic Reduction

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 developed and reviewed.

Juicy pork tenderloin medallions pan-seared and finished with a sweet and savory cider and garlic reduction sauce. This Spanish-inspired pork recipe, ready in about 25 minutes, pairs salt, black pepper, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 Spanish cuisine 280 cal/serving

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Ingredients

1 lb pork tenderloin, sliced into 1-inch medallions
1 tsp salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
3 garlic cloves, minced
1 cup dry apple cider
2 tbsp unsalted butter
1 tsp fresh thyme leaves

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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 extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add pork medallions and sear for 3-4 minutes per side until golden brown and cooked through. Remove medallions and set aside.
Step 3: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant.
Step 4: Pour in 1 cup dry apple cider, scraping the bottom of the pan to deglaze and dissolve browned bits. Simmer for 5 minutes until cider reduces by half and thickens slightly.
Step 5: Stir in 2 tbsp unsalted butter and 1 tsp fresh thyme leaves until melted and sauce coats the back of a spoon. Return pork medallions to the skillet, spoon sauce over them for 1 minute to rewarm, then serve immediately.