Pork Medallions With Cider Sauce

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“Pork tenderloin paired with perfect golden apple-cider sauce. Ideal for fall! From some Noble Pig. Note: Do not overcook the pork- the first time I made this it turned out tough and dry because I overcooked it. But the sauce was nice so I thought I'd keep the recipe here! I might try making extra sauce next time so I can put it all in the slow cooker.”
1 1/2 pounds of pork

Ingredients Nutrition


  1. Cut the pork tenderloin into 2" - thick medallions and season with salt.
  2. Heat vegetable oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. (The trick to well-seared meat is resisting the urge to move the meat too soon. The meat will "unstick" when a perfect crust is formed.).
  3. Add apple cider, wine and apple cider vinegar. (This will deglaze the pan and release the brown bits stuck at the bottom.).
  4. Bring to a boil, cover and cook 5 minutes.
  5. Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.
  6. Transfer the pork to a plate and season with pepper. Cover with foil to keep warm.
  7. This part is important: Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes (depending on your stove and the size of the pan you are using). DO NOT over-reduce, it will scorch.
  8. Spoon the cider sauce over the medallions and serve.

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