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Pork Medallions with Raspberry-Balsamic Sauce Recipe

Pork Medallions with Raspberry-Balsamic Sauce Recipe

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. YIELD: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

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.

Nutritional Facts

3 ounces cooked pork with about 2 tablespoons sauce: 271 calories, 7g fat (2g saturated fat), 63mg cholesterol, 107mg sodium, 28g carbohydrate (25g sugars, 0 fiber), 23g protein.

Reviews for Pork Medallions with Raspberry-Balsamic Sauce

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MY REVIEW
lorimclachlin User ID: 8621964 245224
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
keeshabear User ID: 4115931 225536
Reviewed Apr. 27, 2015

"We loved it! Used blackberry jam."

MY REVIEW
SmilingSally User ID: 8309226 223839
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
bjsilve0 User ID: 172187 137596
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
luigimon User ID: 1692040 180857
Reviewed Mar. 22, 2014

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

MY REVIEW
JanWerner User ID: 7243064 121182
Reviewed Apr. 27, 2013

"OMG, restaurant quality on this one!

We used Blackberry Preserves and it was excellent! Try it, you won't be sorry!"

MY REVIEW
brookestahl User ID: 442462 195884
Reviewed Jan. 28, 2012

"Results are tasty and tender! Comes together quickly, too."

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Wine Pairings

Light-Bodied Red Wine

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