Pan-Seared Pork Tenderloin with Cider and Thyme Reduction

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin medallions pan-seared and finished with a fragrant cider and fresh thyme reduction, perfect for a Spanish-inspired dinner. This spanish-inspired pork (gluten free) ready in about 25 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 1 lb pork tenderloin and slice into 1-inch thick medallions. Season both sides with 1 tsp 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 in a single layer and sear for 3 minutes per side until golden brown and cooked through. Remove pork from skillet and set aside.
  3. Step 3: Reduce heat to medium and add 1 smashed garlic clove and 4 fresh thyme sprigs to the skillet. Pour in 1 cup apple cider and simmer for 5-7 minutes, scraping up browned bits, until the liquid reduces by half and slightly thickens.
  4. Step 4: Remove garlic and thyme sprigs. Stir in 2 tbsp unsalted butter until melted and glossy to finish the sauce.
  5. Step 5: Return pork medallions to the skillet and coat with the cider-thyme reduction for 1 minute before serving immediately.

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Frequently asked questions

How long does Pan-Seared Pork Tenderloin with Cider and Thyme Reduction 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 Thyme 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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Pork Tenderloin with Cider and Thyme 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 Cider and Thyme 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.

Is Pan-Seared Pork Tenderloin with Cider and Thyme Reduction gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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