Cider Mustard Pork Medallions with Apple Pan Sauce
Quick-seared pork medallions wear a tangy cider mustard pan sauce with tender apple slices.
Prep: 12 · Cook: 25 · Total: 37 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (238 reviews)
INSPIRED BY
An original dinner inspired by ciderhouse pork, sharp mustard, and sweet-tart apples from a skillet pan sauce.
Story
Casey loves a pan sauce that makes a Tuesday dinner feel like it has somewhere to be. The cider and mustard turn the browned bits into something bright and savory, while apples soften into sweet little edges. Pork medallions cook quickly and stay tender when they take a short bath in the sauce. Spoon it over rice and do not leave any behind.
By Casey
Ingredients
- 1 1/4 lb pork tenderloin, cut into 1-inch medallions
- 1 large crisp apple, thinly sliced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 cup apple cider
- 1 tbsp whole-grain mustard
- 1 tsp Dijon mustard
- 1 small shallot, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp apple cider vinegar
- 1/2 cup low-sodium chicken broth
- Kosher salt
- Black pepper
Instructions
- Pat the pork dry and season both sides generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the pork for 3 minutes per side until browned; transfer to a plate.
- Melt the butter in the skillet and cook the apple and shallot for 4 minutes until the apple starts to soften.
- Whisk the cider, broth, whole-grain mustard, Dijon, and vinegar into the skillet, scraping up browned bits.
- Simmer the sauce for 5 minutes until slightly reduced, then return the pork and any juices to the pan.
- Spoon the sauce over the pork, scatter with thyme and black pepper, and serve hot.
Chef Tips
- Slice the tenderloin evenly so every medallion finishes together.
- Do not overcook the pork before it returns to the sauce.
- Use a tart, firm apple that keeps its shape.
- Deglaze while the pan is hot for the deepest flavor.
Cook's Notes
- Pat pork dry before seasoning for better browning.
- Slice apples thinly so they soften on time.
- Return pork with its juices to the sauce.
- Taste the sauce before adding extra salt.