Cherry Orange Pork Medallions. An easy sweet and sour cherry sauce with a citrus twist goes deliciously well with pork medallions from simply seasoned and pan roasted pork tenderloin.
There’s just something about pork and fruit compotes, relishes or sauces. They seem to be meant for each other.
Pork and apples are a natural combination of course. Often when serving pork chops at our house we treat firm apples like vegetables as a side dish and perfect accompaniment to the meat.
We simply quickly sauté them in butter with a splash of apple cider vinegar, a drizzle of honey salt, pepper and a pinch of cinnamon. This sweet and sour approach to a fruit addition to pork is one I took with this recipe too.
I’ve used frozen cherries that I cut in quarters and very quickly turned them into a sweet and sour sauce with a cherry twist to serve with pan rushed pork tenderloin.
Pan rushing just means browning and then quickly roasting and since the roasting time for a pork tenderloin is only 15 to 20 minutes after being browned, that leaves just enough time to put the sauce together.
It’s so easy, it makes a quick and easy weekday dinner but so impressive that you may want to invite people over.
Looking for more great pork recipes like this?
As I’ve said many times, pork tenderloin is a much underused ingredient when it comes to quick and easy dinners. You’ll find several pork tenderloin recipes here including this fantastic Rum Spice Glazed Pork Tenderloin.
Like this Cherry Orange Pork Medallions recipe?
You might also like these Mango Pork Medallions with Orange Black Bean Sauce.
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A sweet and sour cherry sauce with a citrus twist goes deliciously well with simple pan roasted pork tenderloin, sliced in thin medallions.
- 2 pounds pork tenderloin
- salt and pepper to season
- 3 tbsp olive oil
For the Sauce
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups chopped cherries, fresh or frozen
- 1/2 tsp grated orange zest
- 1 cup orange juice
- 1/4 tsp cracked black pepper
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- 1 rounded tsp corn starch
- 1 to 2 ounces water
- salt to season
- 1/4 tsp cinnamon
- 1/2 tsp ground ginger, or 1 tsp fresh grated ginger
- Heat the olive oil oil a cast iron skillet. Season the pork tenderloin with salt and pepper and quickly brown it on all sides in the hot pan.
- Place the hot pan in a preheated 375 degree F oven and roast for 15-20 minutes depending on the thickness of the tenderloin. Use a meat thermometer to get a reading of 160 degrees F at the thickest part of the meat then, remove from the oven and let the meat rest for 10 minutes before thinly slicing and serving with the cherry orange sauce.
To prepare the sauce
- Over medium low heat add the oil and garlic to a small saucepan. Cook only for a couple of minutes before adding all the other ingredients, except the water and corn starch.
- Simmer together until the volume is reduced by about 1/4.
- Stir the corn starch and water together and add to the simmering sauce. Stir constantly as it thickens. Cook for only a minute or so more before serving with the sliced pork.
Serving Size1 grams
Amount Per Serving Calories 408Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 110mgSodium 234mgCarbohydrates 22gFiber 1gSugar 18gProtein 40g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.