Pork Medallions With Cider Sauce

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   ["Cut the pork tenderloin into 2"" - thick medallions and season with salt.", "Heat vegetable oil in a large saute pan over medium-high heat.", "Sear the pork for 5 minutes on each side or until brown.", "(The trick to well-seared meat is resisting the urge to move the meat too soon.", "The meat will ""unstick"" when a perfect crust is formed.", ").", "Add apple cider, wine and apple cider vinegar.", "(This will deglaze the pan and release the brown bits stuck at the bottom.", ").", "Bring to a boil, cover and cook 5 minutes.", "Remove lid, reduce heat to medium and simmer 5 minutes more.", "Turn pork occasionally.", "Transfer the pork to a plate and season with pepper.", "Cover with foil to keep warm.", "This part is important: Simmer the liquids until reduced to 1/2 cup.", "The sauce should be thick and syrupy and should coat the back of a spoon.", "This could take 10 to 20 minutes (depending on your stove and the size of the pan you are using).", "DO NOT over-reduce, it will scorch.", "Spoon the cider sauce over the medallions and serve."]

* Per serving · 4 servings · Values may vary.

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