Pan-Seared Spanish Pork Medallions with Cider Reduction

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

Tender pork medallions pan-seared and finished with a tangy cider and shallot reduction sauce for a balanced Spanish-inspired main dish. This spanish-inspired pork ready in about 30 minutes pairs grams pork tenderloin medallions, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Serves 4 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 500 grams of pork tenderloin medallions and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the pork medallions to the skillet and sear for 3-4 minutes without moving until a golden crust forms, then flip and cook an additional 3 minutes until cooked through but still juicy. Remove pork from skillet and rest covered.
  3. Step 3: Reduce heat to medium, add 2 finely chopped shallots to the skillet, and sauté for 2 minutes until translucent.
  4. Step 4: Pour in 200 ml dry Spanish cider, scraping the browned bits from the pan, and simmer for 5-6 minutes until the liquid reduces by half and thickens slightly.
  5. Step 5: Stir in 2 tbsp unsalted butter and 1 tsp fresh thyme leaves, swirling the pan to create a glossy sauce. Return the pork medallions to the skillet, spoon the sauce over them for 1 minute to reheat, then serve immediately.

Frequently asked questions

How long does Pan-Seared Spanish Pork Medallions with Cider Reduction take to make?

Total time is about 30 minutes (10 min prep + 20 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 Spanish Pork Medallions with Cider 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 salt from drying out.

Can I substitute ingredients in Pan-Seared Spanish Pork Medallions with Cider 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 Spanish Pork Medallions with Cider 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.

What goes well with Pan-Seared Spanish Pork Medallions with Cider Reduction?

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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