Pork Tenderloin Medallions With Spicy Marmalade Sauce

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/28/19
Orange-glazed pork tenderloin
Paul Poplis / Getty Images
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
608 Calories
25g Fat
54g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 608
% Daily Value*
Total Fat 25g 32%
Saturated Fat 8g 40%
Cholesterol 131mg 44%
Sodium 471mg 20%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 6%
Protein 42g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pork tenderloin medallions are seared and then cooked with a spicy marmalade sauce. The marmalade sauce is flavored with vinegar, honey, and hot sauce, then it's simmered with pork tenderloin medallions for a tasty meal.

This recipe would also work well with pork chops or cutlets.

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Ingredients

  • 12 ounces sweet orange marmalade
  • 4 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Asian hot garlic chili sauce (sambal) or a dash or more of other hot sauce
  • Pinch of salt
  • 2 pounds pork tenderloins
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash ground black pepper
  • 1 tablespoon olive oil

Steps to Make It

  1. Combine the marmalade, vinegar, honey, Asian chili sauce, and a pinch of salt. Simmer until reduced by about 1/3, about 10 to 15 minutes.

  2. Cut tenderloins into 1-inch slices. Flatten slightly with the heel of your hand. Combine the flour, 1/2 teaspoon salt, and pepper in a food storage bag. Shake tenderloin medallions in the flour mixture until well coated.

  3. Heat the olive oil over medium-high heat in a large skillet. Sear tenderloin medallions for about 3 minutes on each side. Add the reduced sauce, cover the skillet, and simmer for about 15 to 20 minutes.