Pork Medallions with Cider Sauce

Pork tenderloin cut into cute medallions is a super quick and tasty family dinner every time.  The combination of pork and apples is age-old; however, we’ve taken this pork to the next level with a truly unique cider sauce.

Low fat and tender

Pork tenderloin is one of the healthiest cuts of meat, lean and low in fat.  Sliced into medallions and accompanied by a delicious apple-flavoured cider sauce, this luscious meal is a winner.  

If you’re looking for a meal that is both low in fat and not devoid of flavour and enjoyment, this pork dish is the ticket. The perfect way to enjoy a tasty, guilt-free and flavourful meal ready in minutes.

The versatility of pork

Change up this recipe to suit yourself and your family’s budget.  Pork chops or pork mince as meatballs would also be super tasty paired with this delicious sauce. 

To use with pork meatballs, simply brown your meatballs, put them in an oven-proof dish. Make the cider sauce as per below, and don’t let it thicken quite as much in the pan. Instead, add it to the oven dish with the meatballs to finish the cooking process. The sauce will thicken in the oven and you can enjoy this dish with a variety of your favourite veggies and rice or potatoes.

Pork Medallions with Cider Sauce

Course: DinnerCuisine: French


Prep time


Cooking time



Serve these delectable pork medallions with cider sauce and vegetables of your choice.  


  • 1 tablespoon vegetable oil

  • 750 grams of pork tenderloin

  • Freshly ground black pepper

  • 1 tablespoon unsalted butter

  • 1 cup minced onions

  • 1 tablespoon chopped fresh garlic

  • 1 ½ cups apple cider

  • ½ cup chicken broth

  • 1 sprig of fresh sage (or 1 teaspoon dried)

  • 1 tablespoon cornflour

  • 1 tablespoon cider vinegar

  • 1 tablespoon minced fresh sage

  • ½ teaspoon each of salt and black pepper


  • Slice the pork tenderloin into eight evenly-sized medallions and season with salt and pepper.
  • In a large pan, heat the oil to medium/high and sear the medallions on each side until browned.
  • Transfer the pork medallions from the pan to a plate and cover loosely with tin foil to keep warm.
  • In the same pan, melt butter over medium heat and cook the onions until softened (about 5 minutes), then add the garlic and cook a further one minute.
  • Pour in the cider and the broth scraping up the brown bits to incorporate.
  • Add the fresh sprig of sage and bring the sauce to a boil. Continue to boil until the sauce is reduced by half and reduced by half.
  • In a small bowl, whisk the cornflour and vinegar until smooth and add to boiling sauce, constantly whisking to avoid lumps. Continue cooking until thickened.
  • For a smooth sauce, strain through a sieve, adding the minced sage and seasoning with salt and pepper to taste.
  • Return the pork medallions to the pan for a minute or two.


  • Serve with sautéed green beans and mashed potatoes to complement this tasty yet straightforward dish perfectly.