Pan-Seared Pork Tenderloin with Cider and Rosemary

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

Juicy pork tenderloin medallions pan-seared and finished in a fragrant apple cider and rosemary sauce for a comforting Spanish-inspired main. This spanish-inspired pork ready in about 25 minutes pairs sea salt, black pepper, 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

Instructions

  1. Step 1: Pat dry 1 lb pork tenderloin sliced into 1-inch medallions and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 3 minutes per side until golden brown and just cooked through. Remove from skillet and set aside.
  3. Step 3: Reduce heat to medium and add 3 minced garlic cloves and 1 tbsp chopped fresh rosemary to the skillet. Sauté for 1 minute until fragrant.
  4. Step 4: Pour in 1 cup apple cider, scraping up browned bits from the bottom. Simmer for 5 minutes until sauce reduces by half and thickens slightly.
  5. Step 5: Stir in 2 tbsp unsalted butter until melted and sauce is glossy. Return pork medallions to the skillet, spoon sauce over them, and cook for 1 more minute to reheat before serving.

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Frequently asked questions

How long does Pan-Seared Pork Tenderloin with Cider and Rosemary take to make?

Total time is about 25 minutes (10 min prep + 15 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 Cider and Rosemary?

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 sea salt from drying out.

Can I substitute ingredients in Pan-Seared Pork Tenderloin with Cider and Rosemary?

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 Cider and Rosemary 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 Cider and Rosemary?

Spanish 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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