Pan-Seared Pork Tenderloin with Cider and Rosemary Sauce

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

Juicy pork tenderloin medallions pan-seared and served with a fragrant cider and rosemary pan sauce for a balanced Spanish-inspired entrée. This spanish-inspired pork ready in about 25 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 320 cal/serving
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Ingredients

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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 pork medallions and sear for 3-4 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove pork and set aside.
  3. Step 3: Reduce heat to medium. Add 2 minced garlic cloves and 1 tbsp chopped fresh rosemary to the skillet, sautéing for 30 seconds until fragrant.
  4. Step 4: Pour in 3/4 cup dry apple cider to deglaze the pan, scraping up browned bits. Simmer for 3-4 minutes until the sauce reduces by half and thickens slightly.
  5. Step 5: Remove from heat and whisk in 2 tbsp unsalted butter until melted and the sauce is glossy. Return pork medallions to the pan and coat with the sauce before serving warm.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Pork Tenderloin with Cider and Rosemary Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Sauce 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 Sauce?

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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