Tender and flavorful pork medallions braised in a savory apple cider sauce

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

1. 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.
2. In the same skillet, add the sliced onions and minced garlic. Cook until the onions are soft and translucent, about 5 minutes.
3. 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.
4. Return the pork medallions to the skillet, making sure they are submerged in the liquid. Bring the mixture to a boil.
5. 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.
6. 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.
7. 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.
8. Serve the apple cider-braised pork medallions warm, garnished with chopped fresh parsley.

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