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Pork Medallions with Raspberry-Balsamic Sauce Recipe
Pork Medallions with Raspberry-Balsamic Sauce Recipe photo by Taste of Home

Pork Medallions with Raspberry-Balsamic Sauce Recipe

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When I entertain, I prefer spending time with company to being holed up in the kitchen. This fast entree lets me serve a spectacular dinner with almost no hassle. —Lisa Varner, Charleston, South Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1-inch slices
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 cup seedless raspberry jam
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard

Nutritional Facts

3 ounces cooked pork with about 2 tablespoons sauce equals 271 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 107 mg sodium, 28 g carbohydrate, trace fiber, 23 g protein.

Directions

  1. Flatten pork to 1/2-in. thickness; sprinkle with garlic powder.
  2. In a large skillet over medium heat, cook pork in oil for 3-5 minutes on each side or until no longer pink. Remove and keep warm. Add the jam, vinegar and mustard to the pan. Cook and stir for 2-3 minutes or until thickened. Serve with pork. Yield: 4 servings.
Originally published as Pork Medallions with Raspberry-Balsamic Sauce in Simple & Delicious December/January 2012, p41

Light-Bodied Red Wine

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


Reviews for Pork Medallions with Raspberry-Balsamic Sauce

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Mar. 10, 2016

"Sauce is VERY sweet using a full half cup of jam. Next time I'll reduce the amount of jam to less than a half cup. Otherwise, very tasty"

MY REVIEW
Reviewed Apr. 27, 2015

"We loved it! Used blackberry jam."

MY REVIEW
Reviewed Mar. 30, 2015

"What a delightful surprise! The sauce is delicious, and the recipe is so easy; I'll make it again."

MY REVIEW
Reviewed Jun. 18, 2014

"I agree that it is restaurant quality. I think you could use and kind of preserves. I used Cherry."

MY REVIEW
Reviewed Mar. 22, 2014

"The sauce is wonderful!! Love this and will make it again, just as is!"

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