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Pork Medallions with Cherry Sauce

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  • Prep 25 min
  • Total 35 min
  • Servings 4
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Easy entrées like this pork tenderloin draped with cherry sauce make entertaining a pleasure. But it's so quick to make, you can serve it to your family even on a busy weeknight.
Created Sep 8, 2011
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  • 1 pork tenderloin (1 to 1 1/4 lb), cut into 1/2-inch slices
  • 1/2 teaspoon garlic-pepper blend
  • 2 teaspoons olive oil
  • 3/4 cup cherry preserves
  • 2 tablespoons chopped shallots
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, finely chopped


  • 1
    Sprinkle both sides of pork with garlic-pepper blend. In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until meat thermometer inserted in center reads 145°F. Remove pork from skillet to plate; cover to keep warm.
  • 2
    In same skillet, mix remaining 1 teaspoon oil, the preserves, shallots, mustard, vinegar and garlic, scraping any browned bits off bottom of skillet. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until sauce is reduced to about 1/2 cup. Serve sauce over pork slices.

Nutrition Information

No nutrition information available for this recipe
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