Pork Medallions with Sweet and Sour Pan Sauce
Transform your weeknight dinner into a gourmet experience with these Pork Medallions with Sweet and Sour Pan Sauce. Tender slices of pork tenderloin are pan-seared to golden perfection, then simmered in a rich and flavorful sauce crafted from honey, balsamic vinegar, soy sauce, and minced garlic. The dish is elevated by a quick cornstarch slurry, creating a glossy, velvety sauce that clings to each medallion. Simple yet sophisticated, this recipe takes only 30 minutes from start to finish, making it a perfect combination of convenience and indulgence. Serve these juicy pork medallions alongside creamy mashed potatoes or crisp steamed vegetables for a balanced, restaurant-quality meal right at home. Keywords: pork tenderloin recipe, sweet and sour sauce, easy pork medallions, quick dinner ideas, skillet pork.
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Recipe Information
Ingredients
- 1 large (about 1.5 pounds) pork tenderloin
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cup chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 2 cloves, minced garlic
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon, chopped (optional for garnish) fresh parsley
Instructions
Trim the pork tenderloin of any silver skin and slice it into 1-inch thick medallions.
Season the medallions with kosher salt and black pepper on both sides.
Lightly dredge the medallions in flour, shaking off any excess flour.
Heat a large skillet over medium-high heat and add olive oil and 1 tablespoon of butter.
Once the butter has melted and the pan is hot, sear the medallions for 2-3 minutes per side, until golden brown. Work in batches if necessary to avoid overcrowding the pan. Remove the medallions and set them aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the minced garlic and sauté for 30 seconds, until fragrant.
Deglaze the pan by adding chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Stir in balsamic vinegar, honey, and soy sauce, allowing the mixture to come to a gentle simmer.
In a small bowl, whisk together cornstarch and water to create a slurry. Add the slurry to the pan sauce and simmer for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
Return the pork medallions to the skillet, turning them to coat with the sauce. Simmer for an additional 2-3 minutes, until the pork is cooked through to an internal temperature of 145°F (63°C).
Garnish with chopped fresh parsley, if desired, and serve immediately with your favorite sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 39.6 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 100 mg | 8% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3452 mg | 73% | |
*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.
