Medallions of Pork Tenderloin with Dried Fruit
Elevate your dinner table with this elegant recipe for Medallions of Pork Tenderloin with Dried Fruit, a dish that seamlessly balances savory and sweet flavors. Tender pork medallions are expertly seared until golden brown and then simmered in a luscious sauce featuring chopped dried apricots, dried cherries, balsamic vinegar, and honey. Aromatic shallots, garlic, and fresh thyme infuse the dish with a fragrant complexity, while a cornstarch slurry ensures the sauce is irresistibly velvety. Perfect for impressing guests or indulging in a special meal at home, this recipe pairs beautifully with sides like creamy mashed potatoes or steamed vegetables. Ready in under 45 minutes, it's an easily attainable gourmet experience that combines classic techniques and bold ingredients for a truly memorable dining occasion.
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Recipe Information
Ingredients
- 1 piece (about 1 lb) pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small, finely minced shallot
- 2 cloves, minced garlic
- 0.33 cup, chopped dried apricots
- 0.33 cup, chopped dried cherries
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh thyme
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Trim any silver skin from the pork tenderloin and cut it into 1-inch thick medallions. Lightly season both sides of each medallion with salt and black pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and the butter. Once the butter is melted and the pan is hot, sear the pork medallions for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce heat to medium and sauté the minced shallot and garlic until fragrant and translucent, about 2 minutes.
Add the chopped dried apricots and dried cherries to the skillet, stirring to combine. Pour in the chicken broth, balsamic vinegar, and honey, then add the fresh thyme sprigs. Stir well and let the mixture simmer for 3-4 minutes.
Return the pork medallions to the skillet, nestling them into the sauce. Cover and cook on medium-low heat for 10 minutes or until the pork is cooked through to an internal temperature of 145°F (63°C).
While the pork is cooking, in a small bowl, combine the cornstarch with the water to make a slurry.
Once the pork is fully cooked, remove it from the skillet again and set it aside to rest. Remove and discard the thyme sprigs from the sauce.
Stir the cornstarch slurry into the skillet and cook for an additional 1-2 minutes, stirring constantly, until the sauce thickens.
Plate the pork medallions and spoon the dried fruit sauce over the top. Serve hot with your choice of sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 4468 mg | 194% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 47.5 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 129 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2803 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
