Pork Tenderloin Medallions with Cider Reduction

Pork Tenderloin Medallions with Cider Reduction | afoodieaffair.com

I have had these Pork Tenderloin Medallions with Cider Reduction SEVERAL times now, and every time I have them I can’t say enough how good they are.

They are quick and easy to make, a great choice for protein, tender, and delicious. Oh, did I mention how TENDER they are? I don’t know about you, but I am sick and tired of buying pork chops, taking the time to prepare them, only to have them turn out tough as leather. No matter how I make them (well except one way), they always come out tough.

Not these medallions….they are tender as can be. Whether you make the reduction with it, or have them just as they are, they are delicious.

Just take a pork tenderloin, cut into about 2″ slices, sprinkle generously with some coarse black pepper, and saute for the required time to reach 145 degrees F. on an instant read thermometer. Viola, dinner is served! Serve with some Sweet Potato or Brown Rice Pilaf and veggie, and you’ve got a delicious dinner!

If you want the reduction, it is super easy to make. Even a novice cook can make this reduction, trust me, its that easy, and you’ll think you’re in a fancy restaurant!

 

Pork Tenderloin Medallions with Cider Reduction
 
Prep time
Cook time
Total time
 
Totally delicious for any occasion!
Author:
Recipe type: Main Dish
Serves: 2
Ingredients
  • 10 oz. pork tenderloin, trimmed and cut into four 2-inch thick medallions
  • 1 Tbsp. whole peppercorn, crushed
  • 2 Tbsp. olive oil, divided
  • 1 Tbsp. minced shallots
  • 2 tsp. tomato paste
  • ¼ cup dry white wine
  • 1 cup apple cider or juice
  • 1 tsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • Salt to taste
Instructions
  1. Dredge one side of each medallion in peppercorns. Heat 1 Tbsp. oil in a non-stick skillet over medium high heat. Add medallions, pepper-side down, and saute until brown, about 3 minutes. Turn medallions and continue cooking until pork reaches 145 degrees on meat thermometer, about 6 minutes more. Transfer to a plate, tent with aluminum foil, and let rest.
  2. Saute shallots and tomato paste in remaining 1 Tbsp. oil in same pan skillet over medium heat 1 minute.
  3. Deglaze pan with wine and simmer until nearly evaporated. Increase heat to high, add apple cider or juice and vinegar, and simmer until reduced to ⅓ cup, 5-7 minutes. Whisk in mustard and season with salt.
Nutrition Information
Serving size: 2 Calories: 367 Fat: 17 g Saturated fat: 3 g Carbohydrates: 18 g Sodium: 205 mg Fiber: 0 g Protein: 30 g Cholesterol: 92 mg

 

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