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Cherry Orange Pork Medallions on white serving platter

Cherry Orange Pork Medallions

A sweet and sour cherry sauce with a citrus twist goes deliciously well with simple pan roasted pork tenderloin, sliced in thin medallions.
Course Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 6 servings
Author Barry C. Parsons


  • 2 pounds pork tenderloin
  • salt and pepper to season
  • 3 tbsp olive oil

For the Sauce

  • 2 cloves minced garlic
  • 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 of cinnamon
  • 1/2 tsp ground ginger or 1 tsp fresh grated ginger


  1. 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.
  2. 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

  1. 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.
  2. Simmer together until the volume is reduced by about 1/4.
  3. 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.