Cherry-Pecan Pork Tenderloin Medallions
Tender and succulent seared slabs of pork...that's what you'll find in this Cherry-Pecan Pork Tenderloin Medallions recipe - pure heaven! This is a fantastic pork meal that is fool-proof and fast, plus elegantly easy! Your guests will flip.
Servings: 8 servings
Chef Alli
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Ingredients
Pork Tenderloin
- 2 pork tenderloins, 1 lb. each
- Your favorite steak seasoning, to taste
- olive oil, for searing the tenderloins
Cherry-Pecan Sauce
- ½ medium yellow onion, finely diced
- 1 cup cherry jam or preserves
- ¼ cup apple juice
- ¼ cup red wine vinegar
- ¼ cup chopped, toasted pecans
Instructions
Prepare the Pork Tenderloin
- Remove the pork tenderloins from refrigeration and unpackage; season the tenderloins with steak seasoning, to taste. Let the tenderloins rest, uncovered, on the counter for 30 minutes before you begin the cooking process.
- Preheat the oven to 425 degrees F. In a large sauté pan over medium high heat, add a good swish of olive oil. When the oil is hot, sear each of the pork tenderloins on all sides until dark golden brown, working one at a time. **Reserve the drippings in the saute pan to use when making the sauce.
- Place the seared tenderloins onto a foil-lined baking sheet making sure they don't touch each other; roast, uncovered, for 15-20 minutes or just until the tenderloin is 135 degrees F. at the center when tested with an instant-read meat thermometer. Remove the pork tenderloin from the oven and tent with foil; let rest, covered, for 3-5 minutes while you make the sauce. The internal temperature of the pork will raise to 140 degrees F. during this time.
Make the Cherry-Pecan Sauce
- In the reserved skillet over medium heat, sauté the onions in the pork drippings until softened and translucent, approx. 3-4 minutes. Stir in the cherry jam, apple juice, and vinegar; simmer until the sauce thickens, stirring occasionally. Remove the sauce from the heat and stir in the pecans.
Serve the Cherry-Pecan Pork Tenderloin Medallions
- Slice the pork tenderloins into fat medallions and place onto a serving platter;, over-lapping them as you go. Spoon the warm cherry-pecan sauce over the top, as desired. Serve at once!
Notes
**Please note: There are typically two tenderloins in a package, though it’s hard to see that through the cryovac packaging at the time of purchase. To know for sure, check the weight noted on the package. If it weighs about two pounds this indicates there are two pork tenderloins inside since individual pork tenderloins typically weigh about 1 pound each.
**Be sure to check the blog post for lots of my favorite tips and tricks, specific instructions, recommended tools and FAQ's for making this recipe.
Nutrition
Calories: 287kcalCarbohydrates: 31gProtein: 27gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 82mgSodium: 82mgPotassium: 570mgFiber: 1gSugar: 22gVitamin A: 2IUVitamin C: 4mgCalcium: 20mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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