Pork Tenderloin Medallions with Strawberry Sauce

Name: Pork Tenderloin Medallions with Strawberry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 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 pounds pork tenderloin, 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

Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish. Serve with roasted spring vegetables. —Katherine Wollgast, Florissant, Missouri

Ingredients

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 pounds pork tenderloin, 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

Directions

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 skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm.
Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.

Nutrition Facts

1 serving: 244 calories, 9g fat (2g saturated fat), 68mg cholesterol, 649mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Reviews

Click stars to rate

Average Rating:

Ghostie

May 7, 2019

This was one of the best recipes I have tried,, I did not have strawberries on hand so used raspberries and my husband loved it
Jme V

Apr 3, 2018

This dish was absolutely delicious. It's also pleasing to the eye and can be served for special ocassions. I used white balsamic vinegar instead of white wine vinegar and it worked great.
justmbeth

May 7, 2017

Very good and the toppings made for a very pretty presentation. Pork turned out very tenders. I only used about 1.5 lbs of tenderloin but made a full recipe of the sauce. Ratio was good.
sgronholz

Jun 28, 2016

What an outstanding recipe! We made this with pork chops on the grill, so I did change the method a bit. I cooked and strained the sauce, reserving 3/4 cup to reheat and thicken at serving time. I used the remaining sauce as a marinade for the chops (along with the cooked strawberries and garlic) and refrigerated them for 8 hours, turning occasionally. The pork chops flavored through nicely and the fresh strawberry, green onion and feta mixture really put this recipe "over the top"! My husband and I can't wait to make it again!
mkaskela

Jun 8, 2016

Delicious
Lgebo

Sep 26, 2015

I made the sauce as a marinade instead and it turned out great. I was just being lazy but I would recommend that technique if you feel like going about it that way. And I didn't brown the meat.
rbyb

Jul 10, 2015

Loved this! Made the broth mixture about a week in advance and left it in a jar in the refridge (change of plans). It was fine when I got to it and went on with the recipe as written. Very nice combination of flavors, will make again and not change a thing.
bizcheex

Apr 20, 2015

I am always on the lookout for new "pork tenderloin recipes", since my family likes this cut of meat. This Pork Tenderloin Medallions with Strawberry Sauce is a keeper. It is a very refined recipe. The pork melts in your mouth and the sauce is smooth and has an incredible, yet indescribable taste. I have made this meal as a Sunday dinner and I would not hesitate to serve it to a few guests...
RLiberty

Apr 5, 2015

This is Gourmet Good! Unique flavor combinations - the colors of the ingredients together made a wonderful presentation. Can be done ahead - I reheated sauce with medallions when ready. Simple preparation.
tcarver

Aug 8, 2014

This was so tasty.