Pan-Seared Pork Tenderloin with Cider and Thyme Reduction

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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 fragrant cider and fresh thyme reduction, perfect for a Spanish-inspired dinner. This Spanish-inspired pork recipe (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 rice, quinoa, or a quick salad. 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

1 lb pork tenderloin, trimmed and sliced into 1-inch medallions
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup apple cider
4 fresh thyme sprigs
2 tbsp unsalted butter
1 garlic clove, smashed

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Instructions

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.
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.
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.
Step 4: Remove garlic and thyme sprigs. Stir in 2 tbsp unsalted butter until melted and glossy to finish the sauce.
Step 5: Return pork medallions to the skillet and coat with the cider-thyme reduction for 1 minute before serving immediately.