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Pork Tenderloin Medallions with Cider Reduction | afoodieaffair.com

Pork Tenderloin Medallions with Cider Reduction


  • Author: A Foodie Affair
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • 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.
  • 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