When I was young, this was my favorite dish. I would always beg my mom to make it.

In the heart of the Midwest, where the fields stretch as far as the eye can see and the air carries the scent of freshly tilled earth, we find comfort in dishes that bring warmth to our souls and joy to our tables. This herb-crusted pork tenderloin medallions recipe is a nod to the traditions of our land, where simple ingredients are transformed into something truly special. The pork tenderloin, a staple in many Midwestern kitchens, is elevated with a crust of fragrant herbs, creating a dish that is both rustic and refined. It’s a recipe that brings back memories of family gatherings, where stories were shared over hearty meals, and the love of cooking was passed down through generations. This dish is perfect for those who seek to connect with the past while savoring the present, offering a taste of home and a touch of elegance.

This herb-crusted pork tenderloin pairs beautifully with a variety of sides that complement its rich flavors. Consider serving it with creamy mashed potatoes, which soak up the apple cider reduction sauce perfectly, or a side of roasted root vegetables, bringing out the earthy notes of the dish. A crisp green salad with a light vinaigrette can add a refreshing contrast, while a warm loaf of crusty bread is perfect for sopping up every last bit of sauce. For a touch of sweetness, a side of caramelized apples or a simple apple compote would echo the apple cider reduction, tying the meal together in a harmonious blend of flavors.

Herb-Crusted Pork Tenderloin Medallions

Servings: 4

Ingredients

1 pork tenderloin (about 1 pound)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
1 cup apple cider
1/2 cup chicken broth
1 tablespoon butter
1 shallot, finely chopped

Directions

Preheat your oven to 400°F (200°C).

Pat the pork tenderloin dry with paper towels. Rub it with olive oil, salt, and black pepper.

In a small bowl, combine the thyme, rosemary, and minced garlic. Press this herb mixture onto the surface of the pork tenderloin, ensuring it adheres well.

Heat a large oven-safe skillet over medium-high heat. Add the pork tenderloin and sear on all sides until a golden brown crust forms, about 2-3 minutes per side.

Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

Remove the pork from the oven and let it rest on a cutting board for 5 minutes before slicing into thick medallions.

While the pork rests, prepare the apple cider reduction. In the same skillet, add the shallot and sauté until translucent.

Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half.

Stir in the butter until the sauce is glossy and smooth.

Serve the pork medallions drizzled with the apple cider reduction, garnished with additional fresh herbs if desired.

Variations & Tips

For a different flavor profile, try using sage and parsley in place of thyme and rosemary. If you prefer a spicier kick, add a pinch of red pepper flakes to the herb mixture. For a touch of sweetness, you can add a tablespoon of honey to the apple cider reduction. If you have access to a grill, consider grilling the pork tenderloin for a smoky flavor before finishing it in the oven.