TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1 pork tenderloin (3/4 pound), cut into 1-inch slices
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons olive oil
  • 1/2 cup frozen pitted dark sweet cherries, thawed and halved
  • 3 tablespoons orange juice
  • 1 tablespoon sliced almonds
  • 1 tablespoon orange marmalade
  • 1 tablespoon red wine vinegar
  • 1 to 1-1/2 teaspoons finely chopped chipotle peppers in adobo sauce
  • 1 garlic clove, crushed
  • Thinly sliced green onions, optional

Nutritional Facts

1 each: 323 calories, 12g fat (3g saturated fat), 95mg cholesterol, 385mg sodium, 18g carbohydrate (14g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch, 1/2 fruit.


  1. Flatten pork slices to 1/2-in. thickness. Combine the sugar, salt and cinnamon; sprinkle over meat. In a large skillet over medium heat, cook pork in oil in batches until juices run clear. Remove and keep warm.
  2. Add the cherries, orange juice, almonds, marmalade, vinegar, chipotle peppers and garlic to the skillet. Return pork to the pan; heat through. Garnish with onions if desired. Yield: 2 servings.
Originally published as Cherry-Chipotle Pork Medallions in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p46

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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