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Cider-Braised Pork Medallions

Photo: Kana Okada; Styling: Lynn Miller
Prep time 5 mins
Cook time 18 mins
Yield Serves 4

Ingredients

  • 1 pork tenderloin (about 1 1/4 lb.)
  • 1/4 cup all-purpose flour
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup apple cider

Nutrition Information

  • calories 338
  • fat 18 g
  • satfat 6 g
  • protein 31 g
  • carbohydrate 12 g
  • fiber 0.0 g
  • cholesterol 107 mg
  • sodium 467 mg

How to Make It

  1. Cut tenderloin into 8 1 1/4-inch-thick medallions. In a small bowl, combine flour, 1/2 tsp. salt and 1/4 tsp. pepper. Dredge medallions in flour mixture and shake off any excess.

  2. In a large skillet over medium-high heat, warm butter and oil until butter melts. Cook medallions, in batches if necessary, until lightly browned, about 4 minutes per side. Remove to a platter and cover loosely with foil to keep warm.

  3. Pour off any fat remaining in skillet. Return skillet to heat and pour in broth and cider. Increase heat to high and bring to a boil. Boil rapidly, stirring with a wooden spoon to pick up browned bits on bottom of skillet, until liquid is reduced by half, about 5 minutes.

  4. Return medallions to skillet, reduce heat to medium and cook, turning, until sauce is syrupy and medallions are cooked through, about 5 minutes.