Sweet and Sour Pork Tenderloin Medallions

 

About this Recipe

 Tasty dish, Sweet and Sour Pork Medallions. You marinate the pork in teriyaki sauce, cornstarch, and sesame oil, then cook it up with colorful bell peppers and pineapple in a sweet and sour sauce. Serve it over some herbed basmati rice, and you've got a delicious meal! The recipe includes all the ingredients you'll need and step-by-step instructions to make it. Enjoy! 😊

Ingredients

• 1.5 lbs. pork tenderloin, sliced into 1/4-inch medallions
• 1 tablespoon teriyaki sauce (low sodium if available)
• 1 teaspoon cornstarch
• 1 teaspoon sesame seed oil
• 1 cup green bell pepper, cubed
• 1 cup red bell pepper, cubed
• 1 cup orange bell pepper, cubed
• 1 cup yellow bell pepper, cubed
• 1 medium white onion, cubed
• 1 cup fresh pineapple, cubed
• 1 jar (6-8 ounces) Asian sweet and sour sauce
• 2 teaspoons olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (optional)
• Fresh cilantro or parsley (optional, for garnish)
• 2 packages of ready-cooked basmati rice by Uncle Ben
• 1/2 teaspoon olive oil (for rice)
• Fresh chopped parsley or other herbs (for rice)

Steps

1. Place pork medallions between two sheets of parchment 

        paper and gently flatten using a meat mallet to about 

       1/8-inch thickness or less.

2. In a bowl, combine teriyaki sauce, cornstarch, and sesame 

        seed oil. Add pork medallions and marinate for at least 

       15- 20 minutes.

3. Season pork medallions with black pepper, garlic powder, 

        and salt if using.

4. Heat 2 teaspoons olive oil in a large non-stick skillet 

        over medium heat.

5. Add pork medallions from the marinade and cook 3-4 

        minutes per side until browned and cooked through. 

        Remove pork and set aside.

6. In the same skillet, add white onion and all bell peppers; 

        sauté for 4-5 minutes until slightly tender but still crisp.

7. Add pineapple cubes and cook for an additional 

        2 minutes, stirring gently.

8. Return pork medallions to the skillet and pour in the jar of

        Asian sweet and sour sauce.

9. Toss gently to coat everything evenly, and cook another 

        2 minutes until heated through.

10.   Prepare the 2 packages of ready-cooked rice by 

       Uncle Ben, following the package instructions.

11. Place the cooked rice in a bowl, drizzle with 1/2 teaspoon 

       of olive oil, add freshly chopped parsley or other herbs, and 

       toss gently with a fork to combine.

12. Remove pork and vegetables from the heat, and garnish 

        with fresh cilantro or parsley if desired.

13. Serve the sweet and sour pork medallions over the 

        herbed Basmati rice.

Roasted Pork Tenderloin with Peach Glaze

Discover the complexity and elegance of this wonderful Pork Tenderloin with Sugar Free Peach Glaze.  Nice and tender and full of flavor served with Potatoes and steamed Summer Squash.  Simple ingredients from your pantry will provide this wonderful Sunday dinner.

 Star Ingredient

2 1/2 pounds Pork Tenderloin about (1 package (2) tenderloins)

 Ingredients

                  For the Marinade                                                                                     For the Peach Glaze 

2 tbsp Balsamic Vinegar	1 tbsp Low Sodium Soy Sauce
4 Cloves garlic (minced)	1/4 cup Peach Nectar or Orange juice
2 tbsp Fresh Ginger (minced)	3/4 cup Smuckers Sugar Free Peach Preserves
2 tbsp Olive Oil	1/4 cup Fresh Chop Chives
1 (8oz) pkg "Good Season dried salad dressing recipe mix (Italian Flavor)
1/2 tsp Salt and Crushed Black Pepper

 

Step 1

Preheat oven 400° and prepare 13" x 18" cookie sheet with a rim. Line pan with aluminum foil and spray cooking spray on foil, then set aside.   

Step 2  

Make Marinade - in a gallon size Ziploc bag add balsamic vinegar, garlic, ginger, and olive oil.  Then place the (2) pork loins in the bag, add dried salad dressing mix, salt and crushed black pepper.  Zip bag and make sure the pork loin is covered well with marinade.  Let marinade for about 20 minutes.

 Step 3

Roast Pork Loin - remove pork loins from Ziploc bag and place them on your lined pan, leaving spaced between each loin.  Place in oven and let roast for about 35 - 40 minutes.  Do not let them over cook, you want your pork loin to be nice and moist.  After roasting, remove pork loin from oven and cover with aluminum foil and let rest for about 20 minutes.

 Step 4

Make Peach Glaze - while pork loin is resting.  In a small sauce pan over medium heat, add soy sauce, peach nectar, and peach preserve.  Combine ingredients well and let simmer for about 5 - 8 minutes to form glaze.

Then turn off heat and return to your resting pork loin.

 Step 5

Serve Pork Loin - remove foil and place pork lion of cutting board and slice each loin in 1/4" slices.  Then place on serving platter.  Add fresh chop chives to peach glaze and drizzle glazed over pork loin.

Serve with your favorite veggie and starch to complete your well balance meal.  Enjoy

 Need a roasting pan, check out the links.