Pork Tenderloin Medallions with Apple Cider Glaze
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.
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Are you a fan of pork tenderloin meals? We sure are! Roast Pork Tenderloin with Potatoes is a big skillet meal favorite that I make pretty often for my guys. Another easy favorite is Pork Tenderloin with Bacon and Sauerkraut.
If you need a pork tenderloin recipe that’s a little bit on the “fancy” side, check out my recipe for Cherry-Pecan Pork Tenderloin Medallions – it’s perfect for entertaining, and so easy to make.
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
- 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
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.
What is the ideal internal cooking temperature of pork tenderloin?
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.
Pork Tenderloin VS Pork Loin
Pork tenderloin and pork loin are cut from totally different parts of the pig. Because their shape and size is quite different, they typically aren’t well suited for being substituted for each other.
Pork tenderloin is the narrow, long muscle that goes down the back of the pig, right along the back bone; because that muscle doesn’t get much use on a pig, it’s super super tender. They are always long and very skinny, only weighing about 1 lb. each. They are typically sold as a pair in a 2 lb. package.
Pork loin is a large muscle on the pig that is from the back. You can buy an entire pork loin but because it’s really big, it’s usually cut into roasts that are 3-5 lbs. in size.
Also, pork loins are usually a lighter pink in color, whereas pork tenderloins are dark red.
More Pork Recipes to Try
- Instant Pot Pork Tenderloin and Potatoes
- 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
Pork Tenderloin Medallions with Apple Cider Glaze
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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.