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Pork Tenderloin Medallions with Strawberry Sauce

 Pork Tenderloin Medallions with Strawberry Sauce
Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish. Serve with roasted spring vegetables.—Katie Wollgast, Florissant, Missouri
8 ServingsPrep: 15 min. Cook: 20 min.


  • 1-1/2 cups reduced-sodium beef broth
  • 2 cups chopped fresh strawberries, divided
  • 1/2 cup white wine vinegar
  • 1/4 cup packed brown sugar
  • 1/4 cup reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 2 pork tenderloins (1 pound each), cut into 1/2-inch slices
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped green onions


  • In a large saucepan, combine broth, 1 cup strawberries, vinegar,
  • brown sugar, soy sauce and garlic; bring to a boil. Reduce heat;
  • simmer, uncovered, 15 minutes or until slightly thickened. Strain
  • mixture and set aside liquid, discarding solids.
  • Sprinkle pork with garlic powder, salt and pepper. In a large

2 of 2

Pork Tenderloin Medallions with Strawberry Sauce (continued)

Directions (continued)

  • skillet, heat oil over medium heat. Brown pork on both sides. Remove
  • and keep warm.
  • Add broth mixture to the same skillet; bring to a boil. Combine
  • cornstarch and water until smooth and gradually stir into skillet.
  • Return pork to skillet. Bring to a boil. Reduce heat; cook and stir 2
  • minutes or until sauce is thickened and pork is tender. Serve pork
  • with sauce. Top with feta cheese, onions and remaining strawberries.
  • Yield: 8 servings.
Nutritional Facts: 1 serving equals 244 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 649 mg sodium, 15 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.