In my opinion, pork tenderloin is the absolute best cut of pork on the entire pig. I love that it’s versatile, economical, and always tasty, tender, and juicy. Pork Tenderloin Medallions with Apple Cider Glaze is an easy meat dish you can have on the table in 30 minutes or less.
PORK TENDERLOIN MEDALLIONS WITH APPLE CIDER GLAZE RECIPE
HOWDY! CHEF ALLI HERE. LET’S GET YOU COOKIN’…. SHALL WE?? 
WHAT TO LOVE ABOUT THIS RECIPE FOR PORK TENDERLOIN –
- Pork tenderloin cooks quickly and is always tender.
- There’s no bone in a pork tenderloin so that means you can serve the entire cut to your family – such a good value.
- Just sear, roast, slice and serve – so easy!
INGREDIENTS YOU NEED TO MAKE EASY PORK TENDERLOIN MEDALLIONS –
- Pork tenderloins
- Your favorite steak seasoning
- Apple cider or apple juice
- BBQ sauce
- Olive oil, for sautéing the pork tenderloins in the skillet
STEP BY STEP INSTRUCTIONS FOR MAKING PORK TENDERLOIN MEDALLIONS
**PRINT THE FULL RECIPE FROM THE RECIPE CARD AT THE BOTTOM OF THIS POST
When the oil is nicely hot, add the tenderloins, searing until well browned on all sides; remove from the skillet, placing the tenderloins onto a foil-lined baking sheet. Reserve the pan drippings.
COMMON QUESTIONS ASKED ABOUT THIS RECIPE
WHICH TOOLS ARE HELPFUL FOR MAKING PORK TENDERLOIN MEALS?
12-Inch Cast Iron Skillet – A traditional cast iron skillet or an enamel-lined cast iron skillet works very well for cooking meat because it can withstand the high temperatures needed to sear the steaks, creating great exterior caramelization. Once the roast is nicely seared, you can place the cast iron skillet directly into the oven – it’s so versatile.
Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!
Long-handled tongs – a nice pair of long-handled stainless steel tongs is essential when searing off any type of meat. The longer length keeps you from getting burned from any fats that might splatter during the cooking process.
Rimmed baking sheet – Heavy-duty bakeware is essential for proper browning. I like aluminum baking sheets with a rimmed edge, 13×18 inches in size.
Wooden cutting board – for slicing the pork tenderloins into medallions (and for slicing any other type of meat, as well) you’ll want a large cutting board that has a channel around the edge. The channel is where the juices from the meat can gather, keeping them from running off the cutting board and making a mess.
Chef’s knife – I use my stainless steel Wusthof chef’s knife for slicing meat, but some cooks prefer a good carving knife since the blade is more narrow.
**When purchasing good quality knives, know that it’s a great kitchen investment if taken care of properly, good knives are a lifetime purchase. I know it seems like a lot of cash upfront, but it sure pays off quickly, and you’ll enjoy prep work a whole lot more if you’ve got a good knife in your hands.
WHAT IS THE PERFECT INTERNAL TEMPERATURE FOR PORK? IS IT STILL 160 DEGREES F. AT THE CENTER?
- NOOOO!! The USDA says we can now safely cook all pork just until it’s 140-145 degrees F. at the center. Pork cooked to this temperature will have a slight pink tinge to the meat and that is perfect! No more gray, overcooked, funky pork – hallelujah!
- To be sure your pork is cooked to that perfect 140-145 degree temperature, you’ll need to remove it from the cooking source (grill, oven, grill pan, etc) when the pork has an internal temperature of 130-135 degrees. Then, tent the pork with foil and let it rest.
- During this resting time, the pork will raise 5-10 more degrees in internal temperature, finishing out at that perfect 140-145 degrees F.
IS PORK TENDERLOIN THE SAME THING AS PORK LOIN? IF NOT, WHAT’S THE DIFFERENCE?
Nope. And to learn all the pertinent details and the differences between the two, please read this post. There is a big difference between pork tenderloin and pork loin.
MORE FAVORITES RECIPES YOUR FAMILY WILL ENJOY –
- SAUCY BACON-WRAPPED PORK LOIN ROAST
- INSTANT POT STICKY CHICKEN THIGHS
- AIR FRYER BANG BANG SALMON
- HOW TO BUY AND MAKE THE BEST HOLIDAY STICKY HAM
- TWO-MINUTE GARLIC BUTTER SIZZLE STEAKS
PRINTABLE PORK TENDERLOIN MEDALLIONS WITH APPLE CIDER GLAZE RECIPE
Pork Tenderloin Medallions with Apple Cider Glaze
Ingredients
- 2 pork tenderloins, each weighing approx. 1 lb.
- 1 Tbs. your favorite steak seasoning, such as Montreal Steak Seasoning
- 1 Tbs. good olive oil, for searing
- 1 cup apple cider or apple juice
- 1-2 Tbs. bbq sauce
Instructions
Roast the Pork Tenderloins
- Preheat the oven to 425 degrees F. Season each pork tenderloin with steak seasoning on all sides.
- Meanwhile, heat the olive oil in a large saute pan or skillet over medium high heat. When the oil is nicely hot, add the tenderloins, searing until well browned on all sides; remove from the skillet, placing the tenderloins onto a foil-lined baking sheet. Reserve the pan drippings.
- Place the tenderloins into oven, uncovered, on the center rack. Roast until the internal temperature reaches 140-145 degrees F. at the center when tested with an internal meat thermometer, approx. 20-25 minutes cooking time.
- Remove the pork tenderloins from the oven; immediately tent with foil, letting the tenderloins rest for 3 minutes before slicing into medallions.
Prepare the Apple Cider Glaze
- While the tenderloins are roasting, pour the apple cider into saute pan with the pan drippings; add the bbq sauce. Whisk the ingredients to deglaze the pan over medium high heat. Simmer until the apple cider is reduced and slightly thickened, approx. 10 minutes, whisking often to keep from burning.
Serve the Pork Tenderloin Medallions with Apple Cider Glaze
- Slice the pork tenderloins into medallions and arrange on a serving platter, overlapping the medallions as you lay them out. Drizzle the prepared apple cider glaze over the pork medallions; serve at once.
Nutrition
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LET’S GET YOU COOKIN’,
CHEF ALLI
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