This Apple Cider Braised Pork Medallions recipe combines the rich and juicy flavors of tender pork with a savory apple cider sauce. The pork medallions are seared to perfection and then slow cooked in a pot with a delicious mixture of apple cider, aromatic herbs, and spices. The result is a melt-in-your-mouth dish that's perfect for any cozy evening or autumn gathering. Serve these succulent medallions with mashed potatoes and roasted vegetables for a complete and satisfying meal.
Ingredients
- 1.5 lbs pork tenderloin, cut into 1-inch thick medallions
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 cups apple cider
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Directions
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork medallions for 2-3 minutes on each side until golden brown. Remove the medallions from the skillet and set aside.
- In the same skillet, add the sliced onions and minced garlic. Cook until the onions are soft and translucent, about 5 minutes.
- Add the apple cider, chicken broth, Dijon mustard, chopped rosemary, dried thyme, salt, and black pepper to the skillet. Stir well to combine all the ingredients.
- Return the pork medallions to the skillet, making sure they are submerged in the liquid. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and let the pork simmer in the apple cider sauce for about 1.5-2 hours, or until the meat is tender and cooked through.
- Remove the pork medallions from the skillet and set them aside. Increase the heat to medium-high and cook the sauce until it thickens and reduces by half, about 10 minutes.
- Return the pork medallions to the skillet and toss them in the thickened sauce to coat evenly. Cook for an additional 2 minutes to heat everything through.
- Serve the apple cider-braised pork medallions warm, garnished with chopped fresh parsley.
