It’s recipe and menu day for our virtual dinner club. This month it’s all about Summer entertaining, and I can’t wait to share this recipe for pork tenderloin medallions with peach sauce!
If you are popping over from Simply 2 Moms, welcome! Didn’t their recipe for Grilled Lemon Pepper Shrimp look amazing? I can’t wait to try it and all the other recipes in this months round up.
As for the Pork Tenderloin Medallions….
I found this recipe in a magazine many years ago, and it’s been a family favorite ever since. The recipe actually calls for Blackberry Sauce, but I changed it up just a bit to go along with my “Peachy Summer Tablescape“.
You can easily make it either way, just change up which flavor of preserves you use. Either way is delicious!
2 (1 pound) pork tenderloins
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon coarsely ground whole allspice
1/4 cup butter, divided
1/2 cup diced shallots (about 3 large)
2/3 cup dry white wine
3 tablespoons peach preserves
For the coarsely ground allspice, I just put whole allspice in a sandwich bag and pound it with a meat tenderizer (or hammer would work) to make it a course consistency.
directions for cooking the meat
Line a baking dish with foil, then place the tenderloins on top of the foil.
Sprinkle the pork evenly with salt, pepper, and the allspice. (I like to rub the allspice into the meat)
Cover and chill for 30 minutes.
Leaving covered with foil, bake at 400 degrees for 50-60 minutes. Then uncover and cook another 10-15 minutes so the meat will brown on the top.
directions for the sauce
Melt 2 tablespoons butter in a small saucepan over medium-high heat while the pork stands.
Add shallots, and saute 5 minutes or until tender.
Add wine, and cook for 13 minutes or until the liquid is reduced by half.
Reduce heat to low; whisk in preserves and the remaining 2 tablespoons butter.
Cook 2 minutes or until slightly thickened.
for serving the pork medallions
Cut pork into 1/4 inch thick slices. Drizzle peach sauce over pork. Garnish with fresh peaches, if desired.
I like to serve the Pork Tenderloin Medallions with Peach Sauce with a side of garlic mashed potatoes or mashed cauliflower.
This is a super easy recipe, but tastes delicious, and your guests will think you have spent all day in the kitchen!
I hope you try this delicious Pork Tenderloin Medallions with Peach Sauce recipe! If you make it, I would love to hear!
As always, thank you so much for following along! I am grateful for you!!
Be sure and see all the other amazing recipes on the menu this month for our Summer themed dinner party. Next up is Stacy at Bricks N’ Blooms, and you don’t want to miss her recipe for Cucumber Salad with Dill!
Pork Tenderloin Medallions with Peach Sauce
- 2 (1 pound) pork tenderloins
- 1 teaspoon salt
- 1 teaspoon coursely ground black pepper
- 1 teaspoon coarsely ground allspice
- 1/4 cup butter, divided
- 1/2 cup diced shallots (about 3 large)
- 2/3 cup dry white wine
- 3 tablespoons peach preserves
- Line a baking dish with foil. Place tenderloin on top of foil. Sprinkle evenly with salt, black pepper and allspice (I like to rub the allspice into the meat).
- Cover the meat and cook at 400 degrees for 50-60 minutes.
- Uncover and cook another 10-15 minutes so the meat will brown on top.
- While the pork stands, melt 2 tablespoons butter in a small saucepan over medium-high heat.
- Add shallots, and saute for 5 minutes or until tender.
- Add wine and cook for 13 minutes or until liquid is reduced by half.
- Reduce heat to low, whisk in preserves and remaining 2 tablespoons of butter.
- Cook 2 minutes or until slightly thickened.
- To serve, cut pork into 1/4 inch thick slices. Drizzle peach sauce over the meat.
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