Pork Tenderloin Cutlets with Plum Glaze
Elevate your dinner game with these irresistible Pork Tenderloin Cutlets with Plum Glaze—a perfect harmony of savory and sweet. Tender pork medallions are seasoned, lightly floured, and pan-seared to golden perfection before being draped in a luscious plum glaze made from fresh, juicy plums, honey, soy sauce, and a hint of ginger. This easy yet elegant dish is ready in just 45 minutes, making it ideal for weeknight dinners or special occasions. Serve these cutlets alongside roasted vegetables or creamy mashed potatoes to complete a meal that’s as stunning as it is delicious. Packed with bold flavors and wholesome ingredients, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 0.5 cup All-purpose flour
- 2 tbsp Olive oil
- 4 Fresh plums
- 3 tbsp Honey
- 2 tbsp Soy sauce
- 1 tbsp Red wine vinegar
- 1 tsp Fresh ginger (grated)
- 0.25 cup Water
- 1 tsp Cornstarch
Instructions
Trim any excess fat or silver skin from the pork tenderloin. Slice the tenderloin into 1-inch thick medallions and gently flatten each piece into a cutlet using the bottom of a heavy skillet or a meat mallet.
Season the cutlets on both sides with salt, black pepper, and garlic powder. Dredge each cutlet lightly in flour, shaking off any excess.
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the pork cutlets in a single layer (work in batches if necessary). Cook for 3-4 minutes per side until golden brown and fully cooked through. Remove the cooked cutlets and keep warm.
Pit and roughly chop the fresh plums. Place them in a small saucepan over medium heat along with honey, soy sauce, red wine vinegar, grated ginger, and water. Stir to combine.
Bring the plum mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the plums break down and the mixture thickens slightly.
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir the slurry into the plum glaze and cook for an additional 2-3 minutes until the glaze thickens. Remove from heat and strain the glaze through a fine-mesh sieve for a smoother texture (optional).
Plate the pork cutlets and generously spoon the plum glaze over the top. Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5060 mg | 220% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 78.2 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 84 mg | 6% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2790 mg | 59% | |
*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.
