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. —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
Reviews
This is a family favorite. So much so, that I make a double batch of the 'sauce' so I can put half in the freezer to have on hand, ready for the next time. It freezes well. I thaw it in the microwave and add it to the freshly browned pork medallions.
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
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.
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.
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!
Delicious
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.
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.
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...
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.