Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pork Tenderloin Medallions with Cider Reduction | afoodieaffair.com

Pork Tenderloin Medallions with Cider Reduction


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: A Foodie Affair
  • Total Time: 30 mins
  • Yield: 2 1x

Description

Totally delicious for any occasion!


Ingredients

Scale
  • 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
  • 1/4 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 1/3 cup, 5-7 minutes. Whisk in mustard and season with salt.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Main Dish

Nutrition

  • Serving Size: 2
  • Calories: 367
  • Sodium: 205 mg
  • Fat: 17 g
  • Saturated Fat: 3 g
  • Carbohydrates: 18 g
  • Fiber: 0 g
  • Protein: 30 g
  • Cholesterol: 92 mg