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Pork medallions with plum sauce served with creamy polenta and fresh salad – easy home-cooked dinner recipe.

Pork Medallions with Plum Sauce

Dinner
#Quick prep

If you’re looking for a delicious and easy pork recipe that feels restaurant-quality, these pork medallions with plum sauce are exactly what you need. Tender, juicy pork paired with a sweet and aromatic plum sauce makes this dish perfect for weeknight dinners, date nights, or casual dinner parties. And the best part? It’s ready in under 35 minutes.

Why This Recipe Works

The secret to perfectly cooked pork medallions is simple: slice the tenderloin about 1 inch thick (roughly two fingers wide), season well with salt, and pat dry before searing. This ensures a golden-brown crust while keeping the inside tender and flavorful.

The plum sauce adds a sweet-savory contrast that elevates the dish. A splash of Merlot deglazes the pan and complements the natural sweetness of the plums, while a hint of thyme adds depth and aroma. Finishing the sauce with butter gives it a rich, glossy texture that clings perfectly to the pork.

Tips for the Perfect Meal

  • Slice the pork to the right thickness for even cooking and tenderness.
  • Pat the pork dry before searing to get a beautiful golden crust.
  • Use a fruity Merlot to deglaze the pan - it perfectly balances the sweetness of the plums.
  • Serve alongside creamy polenta and a fresh salad for a complete and satisfying meal.

    • Serving Suggestions

    These pork medallions pair wonderfully with creamy polenta or mashed potatoes. A fresh green salad on the side balances the richness, and a glass of the same red wine used in the sauce ties the meal together beautifully.

    Why You’ll Love This Recipe

  • Ready in under 35 minutes - perfect for busy weeknights
  • Elegant enough to serve guests or for special occasions
  • Sweet, savory, and aromatic - a guaranteed crowd-pleaser
  • Simple ingredients, minimal effort, maximum flavor

    With tender pork, a luscious plum sauce, and a few simple tips, this recipe transforms a weeknight dinner into a gourmet experience. Whether served for family or friends, it’s a dish everyone will remember and love.

    • Recipe

    15mPreparation
    20mCooking
    35mTotal
    4
    Ingredients
    • 800 g Pork tenderloin
    • 120 g Plums
    • 60 ml Merlot
    • 30 g Butter
    • 1 pc Shallot
    • 1 tbsp Grapeseed oil
    • 1 to taste Salt
    • 1 g Pepper
    • 1 tsp Thyme
    Instructions
    1. Slice the pork tenderloin into medallions about 1 inch thick (roughly two fingers wide). Season both sides generously with salt and set aside for a few minutes.
    2. Just before cooking, pat the medallions dry with a paper towel and sprinkle with freshly cracked black pepper.
    3. Heat the grape seed oil in a large skillet over medium-high heat until hot. Add the pork medallions in a single layer (avoid crowding) and sear until a golden-brown crust forms on one side, about 2-3 minutes. Flip and sear the other side until cooked through (internal temperature ~63 °C / 145 °F for medium). Remove the pork from the pan and let it rest.
    4. In the same pan, add the diced shallot and sauté until soft. Sprinkle in the dried thyme and cook briefly until fragrant. Add the diced plums and cook for a few minutes until they begin to soften.
    5. Deglaze the pan with Merlot (red wine), scraping up any browned bits from the bottom. Reduce slightly, then stir in the butter until melted and the sauce is glossy. Taste and adjust seasoning.
    6. Plate the pork medallions and spoon the plum sauce generously over them. Serve immediately with creamy polenta and a fresh salad on the side.
    Nutrition Facts (per 100g)
    • Calories: 551 kj/ 132 kcal
    • Protein: 16.6 g
    • Carbs: 1.5 g
    • Fat: 6.6 g
    • Saturated fats: 2.4 g
    • Fiber: 0.3 g
    • Sugar: 1.3 g
    • Salts: 0.1 g

    Nutritional values are approximate estimates. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.

    Pork Medallions with Plum Sauce