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Pork Tenderloin Medallions with Strawberry Sauce

Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish. Serve with roasted spring vegetables. —Katherine Wollgast, Florissant, Missouri
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    8 servings


  • 1-1/2 cups reduced-sodium beef broth
  • 2 cups chopped fresh strawberries, divided
  • 1/2 cup white wine vinegar
  • 1/4 cup packed brown sugar
  • 1/4 cup reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 2 pounds pork tenderloin, cut into 1/2-inch slices
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped green onions


  • In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.
  • Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm.
  • Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
  • Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.
Nutrition Facts
1 serving: 244 calories, 9g fat (2g saturated fat), 68mg cholesterol, 649mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

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  • Susan
    Apr 13, 2020

    This is a family favorite. So much so, that I make a double batch of the 'sauce' so I can put half in the freezer to have on hand, ready for the next time. It freezes well. I thaw it in the microwave and add it to the freshly browned pork medallions.

  • Ghostie
    May 7, 2019

    This was one of the best recipes I have tried,, I did not have strawberries on hand so used raspberries and my husband loved it

  • Jme V
    Apr 3, 2018

    This dish was absolutely delicious. It's also pleasing to the eye and can be served for special ocassions. I used white balsamic vinegar instead of white wine vinegar and it worked great.

  • justmbeth
    May 7, 2017

    Very good and the toppings made for a very pretty presentation. Pork turned out very tenders. I only used about 1.5 lbs of tenderloin but made a full recipe of the sauce. Ratio was good.

  • sgronholz
    Jun 28, 2016

    What an outstanding recipe! We made this with pork chops on the grill, so I did change the method a bit. I cooked and strained the sauce, reserving 3/4 cup to reheat and thicken at serving time. I used the remaining sauce as a marinade for the chops (along with the cooked strawberries and garlic) and refrigerated them for 8 hours, turning occasionally. The pork chops flavored through nicely and the fresh strawberry, green onion and feta mixture really put this recipe "over the top"! My husband and I can't wait to make it again!

  • mkaskela
    Jun 8, 2016


  • Lgebo
    Sep 26, 2015

    I made the sauce as a marinade instead and it turned out great. I was just being lazy but I would recommend that technique if you feel like going about it that way. And I didn't brown the meat.

  • rbyb
    Jul 10, 2015

    Loved this! Made the broth mixture about a week in advance and left it in a jar in the refridge (change of plans). It was fine when I got to it and went on with the recipe as written. Very nice combination of flavors, will make again and not change a thing.

  • bizcheex
    Apr 20, 2015

    I am always on the lookout for new "pork tenderloin recipes", since my family likes this cut of meat. This Pork Tenderloin Medallions with Strawberry Sauce is a keeper. It is a very refined recipe. The pork melts in your mouth and the sauce is smooth and has an incredible, yet indescribable taste. I have made this meal as a Sunday dinner and I would not hesitate to serve it to a few guests...

  • RLiberty
    Apr 5, 2015

    This is Gourmet Good! Unique flavor combinations - the colors of the ingredients together made a wonderful presentation. Can be done ahead - I reheated sauce with medallions when ready. Simple preparation.