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Cherry-Chipotle Pork Medallions

 Cherry-Chipotle Pork Medallions
Chipotle peppers give every bite of these pork medallions a bit of kick. The spiciness pairs well with the cinnamon and sweet cherries.—Roxanne Chan, Albany, California
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.

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Cherry-Chipotle Pork Medallions (continued)

Nutritional Facts: 1 serving equals 323 calories, 12 g fat (3 g saturated fat), 95 mg cholesterol, 385 mg sodium, 18 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch, 1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.