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.
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
4 servings