Pork Medallions in Plum Sauce

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Servings: 4 servings


  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1/2 cup plum jam
  • 1/4 cup green onion
  • 1 tablespoon butter or margarine
  • 12 ounce pork tenderloin
  • 1 cup rice


    1. Cook rice according to package directions.
    2. Meanwhile, trim fat from pork. Cut pork into 3/4 inch thick slices. Place each slice of pork between 2 pieces of plastic wrap. Working from center to edges, use the flat side of a meat mallet to lightly pound each slice into a 1/2 inch thick medallion. Remove plastic wrap.
    3. In a large skillet melt butter over medium-high heat until butter sizzles. Add pork; reduce heat to medium and cook for 4 to 8 minutes or until done, turning once. Remove pork from skillet.
    4. Add chicken broth and white wine, cover pork and simmer for about 5 minutes. Remove pork from sauce and add plum jam. Combine 2T. cold water and the cornstarch; stir until smooth and add to sauce. Cook and stir over medium heat until thickened and bubbly. Add pork and serve over rice. Garnish with green onions.


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