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Pork Medallions with Peach Sauce
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Pork Tenderloin Medallions with Peach Sauce

This is a super easy and delicious recipe, and your guests will think you have spent all day in the kitchen!
Course Main Course
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cost 10

Ingredients

  • 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

Instructions

  • 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.