Best 10 Pork Medallions With Sweet And Sour Pan Sauce Recipes

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Pork medallions with sweet and sour pan sauce is a classic dish that is sure to please everyone at the table. The tender pork medallions are cooked in a flavorful sauce that is made with a combination of sweet and sour ingredients. The result is a dish that is both delicious and visually appealing and it's a great choice for a quick and easy weeknight meal.

Let's cook with our recipes!

SWEET AND SOUR PORK TENDERLOIN MEDALLIONS



Sweet and Sour Pork Tenderloin Medallions image

This version of sweet and sour pork uses lean tenderloins and skips the deep-fried step for the same great flavor in fewer steps.

Provided by John Mitzewich

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 16

For the Sauce:
1/3 cup ketchup
1/3 cup seasoned rice vinegar
2 tablespoons light brown sugar
1/4 cup chicken broth
3 cloves garlic (minced)
2 teaspoons Asian hot chili sauce ( sambal or sriracha ; or to taste)
1 teaspoon soy sauce (or to taste)
For the Pork Medallions:
1 pork tenderloin (about 1 1/2 lb., trimmed)
Dash salt (or to taste)
Dash fresh ground black pepper (or to taste)
1 tablespoon vegetable oil
1 teaspoon butter
1 can (8-oz.) pineapple chunks (drained, juice reserved)
4 cups cooked white rice

Steps:

  • In a medium bowl, mix the ketchup, rice vinegar, pineapple juice, brown sugar, chicken broth, garlic, hot chili sauce, and soy sauce until well blended.
  • Set the sauce aside.
  • Cut the pork tenderloin, crosswise, into 4 equal size pieces.
  • Place a sheet of plastic wrap over the pork, and use a meat pounder or heavy pan to flatten-out the pork into 4 medallions, about 1/2-inch thick.
  • Season both sides with salt and fresh ground black pepper.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through.
  • Using tongs, transfer the pork to a plate and reserve.
  • Add the butter to the pan, along with the pineapple chunks.
  • Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown.
  • Add the reserved sauce and bring the mixture to a boil over medium-high heat.
  • Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.
  • Return the pork back to the pan and heat through to finish the cooking.
  • When pork is done to your liking, turn the heat off.
  • Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top.
  • Garnish with the chives or green onions as desired.

Nutrition Facts : Calories 1161 kcal, Carbohydrate 184 g, Cholesterol 145 mg, Fiber 6 g, Protein 64 g, SaturatedFat 5 g, Sodium 462 mg, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 9 g

SWEET AND SOUR PORK TENDERLOIN



Sweet and Sour Pork Tenderloin image

I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 4

Number Of Ingredients 14

1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
salt and ground black pepper
⅓ cup ketchup
⅓ cup seasoned rice vinegar
1 (8 ounce) can pineapple chunks, drained with juice reserved
2 tablespoons brown sugar
4 cloves garlic, minced
2 teaspoons hot chili sauce (such as Sriracha®)
1 teaspoon soy sauce
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 teaspoon butter
¼ cup chopped green onion (white part only)
2 tablespoons chopped green onion tops

Steps:

  • Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
  • Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
  • Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
  • Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
  • Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
  • Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g

SAUCY PORK MEDALLIONS



Saucy Pork Medallions image

Make juicy, tender and delicious Saucy Pork Medallions in just 30 minutes! You'll love these Saucy Pork Medallions with some tasty peas and stuffing.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 tsp. oil
1 large pork tenderloin (1-1/2 lb.), cut into 3/4-inch-thick slices
1 can (10 oz.) HEINZ HomeStyle Roasted Turkey Gravy
1/4 cup KRAFT Zesty Italian Dressing
3 cups frozen peas
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
  • Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
  • Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.

Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 6 g, Protein 30 g

PORK MEDALLIONS WITH SWEET AND SOUR PAN SAUCE



Pork Medallions With Sweet and Sour Pan Sauce image

Make and share this Pork Medallions With Sweet and Sour Pan Sauce recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 17m

Yield 1 tenderloin, 3 serving(s)

Number Of Ingredients 15

1 teaspoon table salt
1/2 teaspoon ground black pepper
1 lb pork tenderloin
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
2 teaspoons brown sugar
1 tablespoon olive oil
1 medium onion, sliced thin
1/4 cup dry sherry
1/4 cup red wine vinegar
1/2 cup canned low sodium chicken broth
1/4 cup raisins
table salt

Steps:

  • Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
  • Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
  • Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
  • Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
  • Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

Nutrition Facts : Calories 480.1, Fat 22.1, SaturatedFat 4.8, Cholesterol 99.8, Sodium 870.8, Carbohydrate 20.1, Fiber 1.3, Sugar 12.5, Protein 32.7

SWEET AND SOUR PORK



Sweet and Sour Pork image

This sweet and sour pork recipe is from my husband's grandmother, who was Chinese. She taught me how to make this recipe - it's the way Gramma made sweet and sour dishes her whole life until she died at age 94. The secret is apple cider vinegar.

Provided by PAM_1

Categories     Pork Main Dishes

Time 2h

Yield 4

Number Of Ingredients 22

1 pound pork butt, cut into 1 inch cubes
1 teaspoon soy sauce
1 teaspoon salt
¼ teaspoon white sugar
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
½ cup cornstarch
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
1 pinch white sugar, or to taste
salt to taste
1 ¼ cups water, divided
¾ cup white sugar
⅓ cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
¼ teaspoon salt
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch

Steps:

  • Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade. Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
  • Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
  • Coat pork with cornstarch and fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
  • Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
  • Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
  • Stir in cooked pork, celery mixture, and pineapple chunks with juice. Return to a boil, then mix in remaining1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 74.7 g, Cholesterol 42.6 mg, Fat 35 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 6.8 g, Sodium 1085.4 mg, Sugar 52.3 g

PORK MEDALLIONS



Pork medallions image

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

Steps:

  • Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
  • Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
  • Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium

MEDALLIONS OF PORK WITH SOUR CHERRY SAUCE



Medallions of Pork with Sour Cherry Sauce image

Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

2 pounds pork-loin roast, trimmed of fat
1 cup dried sour cherries
1 cup port wine
1 teaspoon unsalted butter
1 teaspoon olive oil
Salt and freshly ground black pepper
1/4 cup balsamic vinegar

Steps:

  • Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
  • In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
  • In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
  • Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.

PORK MEDALLIONS WITH CREAMY PAN SAUCE



Pork Medallions with Creamy Pan Sauce image

Topped with a creamy wine sauce, these tender pork medallions are restaurant-quality fare that can be ready in under half an hour. (Yes. Really!)

Provided by My Food and Family

Categories     Home

Time 29m

Yield 4 servings

Number Of Ingredients 7

2 tsp. oil
1 lb. pork tenderloin, cut into 1/2-inch-thick slices
1/2 cup dry white wine
1 small red pepper, chopped
1 clove garlic, minced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

Steps:

  • Heat oil in large skillet on medium heat. Add meat; cook 4 to 5 min. on each side or until done. Remove to serving plate; cover to keep warm.
  • Add wine, peppers and garlic to skillet; cook and stir 2 to 3 min. or until crisp-tender. Add cream cheese; cook 4 to 5 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly. Stir in parsley.
  • Spoon sauce over meat.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 160 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 2 g, Protein 24 g

MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE



Medallions of Pork With Sweet Red-Pepper Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 boneless loin of pork slices, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon olive oil
4 tablespoons finely chopped onions
2 red bell peppers, about 3/4 pound, cored, seeded and cut into 1 1/4-inch cubes
1 teaspoon chopped garlic
1 cup fresh or canned chicken broth
1/2 teaspoon cumin powder
1 bay leaf
2 tablespoons butter
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh coriander

Steps:

  • Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
  • Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
  • Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
  • Transfer meat to a warm serving dish and keep warm.
  • Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf.
  • Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 810 milligrams, Sugar 4 grams, TransFat 0 grams

PORK MEDALLIONS IN WINE SAUCE



Pork Medallions in Wine Sauce image

Make and share this Pork Medallions in Wine Sauce recipe from Food.com.

Provided by Rick B2

Categories     < 30 Mins

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 1/4 lbs pork tenderloin
2 teaspoons olive oil
2 tablespoons butter
1/4 teaspoon salt
black pepper (to taste)
2 tablespoons shallots (minced)
1/2 lb mushroom (thinly sliced)
1/3 cup dry sherry
1 cup chicken stock
1 1/2 teaspoons balsamic vinegar

Steps:

  • Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
  • Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
  • Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.
  • Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
  • Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.
  • Serve pork medallions covered in mushroom sauce.

Nutrition Facts : Calories 512.1, Fat 22.1, SaturatedFat 9.1, Cholesterol 147.5, Sodium 466.6, Carbohydrate 10, Fiber 0.8, Sugar 3.6, Protein 43.5

Tips:

  • For a more intense flavor, marinate the pork medallions in the sweet and sour sauce for at least 30 minutes before cooking.
  • To make sure the pork medallions are cooked through, use a meat thermometer to check that they have reached an internal temperature of 145 degrees Fahrenheit.
  • If you don't have hoisin sauce, you can substitute a mixture of soy sauce and brown sugar.
  • Serve the pork medallions with rice, noodles, or your favorite vegetables.

Conclusion:

Pork medallions with sweet and sour pan sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork medallions are tender and juicy, and the sauce is flavorful and tangy. This dish is sure to be a hit with your family and friends.

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