Pork Medallions with Apple Cider Glaze

LAST UPDATED: Sep 30, 2020 | PUBLISHED: Sep 29, 2020 | By: Julie Blanner

These Pork Medallions are pan-seared and deglazed in a delectable sweet and savory apple cider glaze. Perfect for fall and beyond, this seasonally inspired pork medallion recipe is packed with protein and ready in under 15 minutes!

There’s just something about the combination of pork and apples that speaks to autumn. A little bit sweet, a little bit savory, and delicious down to the last bite, this pork medallion recipe is quickly seared for an incredible crust, with a baked finish and delicate glaze.

A white tray full of pork medallion recipe with an apple cider glaze.

I’m always an advocate for the simplest weeknight dinners for busy families! But as much as they need to be simple, they also need to be delicious and flexible. That’s where this pork medallion recipe comes in.

Pork serves beautifully with such a great variety of side dishes! As much as we love baked chicken around here, I also like to spice things up. Pork is a nice change of pace, especially when it’s this quick and easy. We can easily serve it with noodles, potatoes, rice or salad.

Apple cider (especially Homemade Apple Cider) makes everything better, doesn’t it? It’s incredible in baked goods like my apple glaze, apple cider vinaigrette, and as I’m about to show you… even a fast and easy weeknight dinner!

A close up of pork medallions with an apple cider glaze.

When you serve it with a drizzle of that caramelized apple cider glaze, each bite is bursting with flavor. This sauce is everything you want it to be: apple cider, apple cider vinegar, mustard, garlic, honey, fresh rosemary and more.

As much as I love a slow cooked sauce like my family-favorite Pork Ragu, time doesn’t always allow. For weeknights during this busy season in our lives, we often need dinner on the table quickly!

A white oval dish featuring cooked pork medallions in an apple cider glaze.

What Are Pork Medallions?

Pork Medallions are slices of pork tenderloin, typically about 1″ apiece.

It’s a lean cut of pork, comparable to boneless, skinless chicken breasts. It’s rich in nutrients and is low fat. This means it can fit beautifully into a variety of lifestyle plans, including Keto, Whole 30, gluten free and more!

While you can purchase a whole pork tenderloin and cut into medallions, most butchers are more than happy to do so in store, yielding a consistent size for each piece.

When you pan sear and transfer to the oven, it seals the moisture in, making them incredibly tender and juicy. The crunchy edges of each tenderloin combined with the soft, juicy interior make this a dish you won’t want to miss!

A close up of pork medallions with an apple cider glaze.

Why You’ll Love this Pork Medallion Recipe

  • This pork medallion recipe is on the table start to finish in 15 minutes. Can’t ask for much faster than that!
  • It’s the best combination of pan seared and oven baked. This leaves the inside moist while the outside forms the perfect browned crust!
  • The sweetness in the apple glaze makes these pork medallions a family friendly favorite.
  • Perfect for leftovers… add your leftover medallions to pastas, salads, and more.
A marble surface with ingredients for a baked pork medallion recipe in an apple cider glaze.

Pork Medallion Recipe Ingredients

  • Garlic – Cloves or minced.
  • Rosemary – Fresh, chopped.
  • Apple Cider Vinegar – gives this glaze a sharp bite that is balanced beautifully.
  • Apple Cider – sweet and delicious, it perfectly balances the bite of the vinegar and mustard in this recipe.
  • Honey – to create the sticky, caramelized glaze that seeps into every crevice of this dish.
  • Olive Oil – to help create the sauce.
  • Dijon Mustard – Whole grain preferred for added texture and flavor.
  • Salt and Pepper – To heavily season medallions.
  • Oil – Canola or olive oil to sear medallions.
  • Pork Tenderloin – You can cut them into 1″ medallions at home or ask your butcher.
A close up of a pork medallion with an apple cider glaze.

Variations

  • Keep this pork recipe a little lower sugar by substituting the honey with agave or simply eliminating altogether.
  • Instead of medallions, this apple cider glaze is also beautiful when drizzled over a full pork tenderloin if you’re cooking for a crowd.

How to Make Pork Medallions

  1. Prep – Preheat oven and season medallions. A cast iron pan on a stove top with a little olive oil heating inside.
  2. Make the Glaze – Combine ingredients in a small bowl and set aside. A white bowl full of apple cider glaze for pork medallions.
  3. Sear – One minute on each side. A cast iron pan on a stove top full of sliced pork medallions seasoned with a little salt and pepper.
  4. Roast – Generously cover with glaze and transfer to the oven to roast until internal temperature reaches 140 degrees F. Looking inside a range with an oval dish full of baked pork medallions
  5. Serve – Drizzle the remaining glaze from the pan over the top of each plated medallion.
A white oval dish featuring cooked pork medallions in an apple cider glaze.

How Do You Know When Pork is Done?

Using a meat thermometer (internal temp 145) check the temperature. Pork will be a faint pink inside when cooked appropriately.

If you poke a hole into the center and juices run clear or a very light pink, the pork is done.

Serving Suggestions

One of the things I love most about this dish is the flexibility. It works beautifully with a variety of sides!

A white tray full of pork medallion recipe with an apple cider glaze.

Recipe Tips

  • Using a cast iron pan eliminates an extra dish, and takes this dinner straight from stove top to oven and serves beautifully.
  • Make the glaze ahead of time! This saves you a little time and makes this dinner perfect for prepping ahead.
A close up of pork medallions with an apple cider glaze.
Are pork medallions healthy?

Yes! Pork medallions are lean, comparable to boneless, skinless chicken breasts. They are rich in nutrients and low in fat. This means it can fit beautifully into a variety of lifestyle plans, including Keto, Whole 30, gluten free and more!

Can pork medallions be pink?

Yes! They can be a little pink. The USDA declares 145 Fahrenheit as the safe minimum temperature for fresh pork. While these tenderloins might look a touch pink at that temperature, they will be perfectly safe (and delicious).

How to Store

  • Refrigerate – Store your cooked pork medallions for up to three days, refrigerated in a sealed container.
  • Freeze – Yes, you can freeze your cooked pork medallions. Store it in a tightly sealed bag for up to three months for best quality.
A white oval dish featuring cooked pork medallions in an apple cider glaze.

Dietary Considerations

  • Gluten Free
  • Dairy Free
  • Nut Free

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A close up of pork medallions with an apple cider glaze.

More Easy Recipes

A white tray full of pork medallion recipe with an apple cider glaze.

Pork Medallions with Apple Cider Glaze

Julie Blanner
These Pork Medallions are pan seared and deglazed in a delectable sweet and savory apple cider glaze. Perfect for fall and beyond, this seasonally inspired pork medallion recipe is packed with protein and ready in under 15 minutes!
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Entree, Main Course
Cuisine American
Servings 8
Calories 215 kcal

Ingredients
  

Apple Cider Glaze

  • ¼ cup apple cider vinegar
  • ¼ cup apple cider
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 4 cloves of garlic chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon dijon mustard

Pork Medallions

  • 1 tablespoon oil olive or canola
  • 2 pounds pork tenderloin cut to 1"

Instructions
 

  • In a small bowl, combine vinegar, cider, oil, honey, garlic, rosemary and mustard. Set aside.
  • Preheat oven to 350° F. Season pork with salt and pepper on both sides.
  • Add a thin layer of oil to grease the bottom of a skillet (cast iron preferred) and warm to medium-high heat.
  • Add pork to skillet and sear each side 1 minute or until lightly browned.
  • Transfer to a shallow baking dish. Pour glaze over medallions and lift medallions to coat bottom.
  • Roast 8 minutes in the oven until a thermometer inserted into the center of a medallion reaches 145 degrees.
  • Remove from oven and spoon apple cider glaze over them to serve.

Notes

Substitutions and Ingredient Notes

  • Garlic – Cloves or minced.
  • Apple Cider Vinegar – You can substitute champagne vinegar or white wine vinegar if needed.
  • Honey – Substitute agave.
  • Oil – Canola or olive oil.
  • Pork Tenderloin – You can cut them into 1″ medallions at home or ask your butcher.

Tips and Variations

  • Keep this pork recipe a little lower sugar by substituting the honey with agave or simply eliminating altogether.
  • Instead of medallions, this apple cider glaze is also beautiful when drizzled over a full pork tenderloin if you’re cooking for a crowd.
  • Using a meat thermometer (internal temp 145) check the temperature. Pork will be a faint pink inside when cooked appropriately.
  • Make the glaze ahead of time! This saves you a little time and makes this dinner perfect for prepping ahead.

To Store

  • Refrigerate – Store your cooked pork medallions for up to three days, refrigerated in a sealed container.
  • Freeze – Yes, you can freeze your cooked pork medallions. Store it in a tightly sealed bag for up to three months for best quality.

Nutrition

Calories:215kcalCarbohydrates:8gProtein:24gFat:9gSaturated Fat:2gCholesterol:74mgSodium:82mgPotassium:465mgFiber:1gSugar:7gVitamin A:7IUVitamin C:1mgCalcium:10mgIron:1mg
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Disclosure

mini loaves of bread gift wrapped