Pork Medallions with Pomegranate-Cherry Sauce

The name sounds fancy, but this easy recipe for Pork Medallions uses less than 10 ingredients and takes just minutes to make.

Pork Medallions with Pomegranate-Cherry Sauce

I don’t know about you, but I’m in desperate need of some easy meals this time of year.

Okay honestly, I’m always in desperate need of easy meals. But at the holidays my desperation is plugged in, lit up and twinkling for all the world to see.

This truth is so real that my friend Gretchen and I even made a pact earlier today to each come up with 10 family-friendly recipe ideas and share them with one another.

If you don’t have friends who will commiserate over the need for easy dinner recipes, you may need some new friends, right?

I had totally forgotten about this Pork Medallion recipe until it popped up in my inbox as being featured in this Shape article about foods that are loaded with potassium.

The recipe originally appeared on HealthyAperture, but given how much I remember my family actually loving this dish I decided to bring it home over here and share it with you.

Here’s the post that accompanied this recipe when it first posted a few years ago:

This easy dinner recipe sounds fancy and complicated, but it’s so not (okay, well it is a little fancy in that “I’m not another casserole” kinda way), but it’s definitely not complicated.

Pork medallions with a nice pan sauce are one of those hidden secrets food folks know — they look special on a plate (i.e. not another chicken breast) but they’re really simple to make. You simply cut pork tenderloin into slices, pan sear the slices and then top with some sort of yummy sauce. They cook through in no time and (IMHO) pair well with fruity sauces (which always seem to be a hit with kids).

I’ve opted in this recipe for a combo of pomegranate juice and dried cherries, but you could easily change this up with another juice — like apple — and another dried fruit — like prunes … whatever you have on hand. The chives add a slight onion flavor, without being overpowering and the mustard deepens the flavor and thickens the sauce (as does the very important reduction step at the end, so don’t skip either.)

I can’t recall the side dishes on the night I served these medallions to my family. But, I can recall that EVERYONE ate it and loved it… which, as you probably know by now, is no small task.

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Pork Medallions with Pomegranate-Cherry Sauce

The name sounds fancy, but this easy recipe for Pork Medallions uses less than 10 ingredients and takes just minutes to make.

  • Author: Regan Jones, RDN
Scale

Ingredients

  • 1 cup pomegranate juice
  • 1 tablespoon Dijon or coarse grained mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1/2 cup dried cherries
  • 1 tablespoon chopped fresh chives (I use Gourmet Garden “lightly dried” chives)
  • 1 (1 1/4-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
  • Salt and Pepper
  • 1 tablespoon olive oil
  • Garnish: chopped parsley or additional chives

Instructions

  1. Combine pomegranate juice, mustard, brown sugar, soy sauce, cherries and chives in a small microwave-safe bowl. Heat in the microwave on HIGH 1 minute and let stand while pork cooks.
  2. Warm a large skillet over medium-high heat; season pork on both sides with salt and pepper. Add oil to pan; add pork and cook until deeply golden, about 3 minutes. Turn and cook until just cooked through, 2 to 3 minutes longer. Transfer to a platter, cover and keep warm.
  3. Pour berry mixture into skillet, stirring to release brown bits from bottom of pan. Simmer until liquid has reduced by about half (or about 2 to 3 minutes). Spoon sauce over pork and serve immediately.