Back to Pork Medallions with Raspberry-Balsamic Sauce

Print Options


Card Sizes

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


  • 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


  • 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

Sort By :

Average Rating
cbenne12 User ID: 7424916 259099
Reviewed Jan. 2, 2017

"Fantastic pork recipe! My family couldn't get enough of it!"

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"

keeshabear User ID: 4115931 225536
Reviewed Apr. 27, 2015

"We loved it! Used blackberry jam."

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."

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."

luigimon User ID: 1692040 180857
Reviewed Mar. 22, 2014

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

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!"

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

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

Loading Image

Wine Pairings

Light-Bodied Red Wine

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