This dish pairs tender, juicy pork with a sweet and tangy apple cider glaze, gently reduced and balanced with Dijon mustard and brown sugar. Finished with sautéed apple wedges, it’s elegant enough for guests but easy enough for a weeknight dinner.
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Preheat oven to 400°F (200°C).
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Season pork generously with salt and pepper.
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In a large oven-safe skillet or cast-iron pan, heat the oil over medium-high heat.
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Sear pork on all sides until golden brown (about 6–8 minutes total).
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Transfer skillet to the oven and roast for 15–18 minutes, or until internal temperature reaches 145°F (63°C).
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Remove pork from oven and rest for 5–10 minutes before slicing.
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In a small saucepan over medium heat, combine apple cider, Dijon mustard, brown sugar, and apple cider vinegar.
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Bring to a boil, then reduce to a simmer and cook for about 8–10 minutes, or until the mixture reduces by half.
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Stir in the cornstarch slurry and continue simmering until thickened to a glaze consistency (2–3 more minutes). Remove from heat.
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While the pork rests, melt butter in a pan over medium heat.
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Add apple wedges and sauté for 5–7 minutes, until tender and lightly caramelized.
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Slice pork into medallions, plate with apple wedges, and drizzle with the warm cider glaze.
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Optional: garnish with fresh thyme or parsley for an herby finish.
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Creamy mashed potatoes or a root vegetable purée
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Roasted Brussels sprouts or green beans
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Warm dinner rolls or rustic bread to soak up the glaze
Ingredients
Directions
-
Preheat oven to 400°F (200°C).
-
Season pork generously with salt and pepper.
-
In a large oven-safe skillet or cast-iron pan, heat the oil over medium-high heat.
-
Sear pork on all sides until golden brown (about 6–8 minutes total).
-
Transfer skillet to the oven and roast for 15–18 minutes, or until internal temperature reaches 145°F (63°C).
-
Remove pork from oven and rest for 5–10 minutes before slicing.
-
In a small saucepan over medium heat, combine apple cider, Dijon mustard, brown sugar, and apple cider vinegar.
-
Bring to a boil, then reduce to a simmer and cook for about 8–10 minutes, or until the mixture reduces by half.
-
Stir in the cornstarch slurry and continue simmering until thickened to a glaze consistency (2–3 more minutes). Remove from heat.
-
While the pork rests, melt butter in a pan over medium heat.
-
Add apple wedges and sauté for 5–7 minutes, until tender and lightly caramelized.
-
Slice pork into medallions, plate with apple wedges, and drizzle with the warm cider glaze.
-
Optional: garnish with fresh thyme or parsley for an herby finish.
-
Creamy mashed potatoes or a root vegetable purée
-
Roasted Brussels sprouts or green beans
-
Warm dinner rolls or rustic bread to soak up the glaze