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Medallions of Pork Tenderloin With Dried Fruit

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“Found this one in the Dallas Morning News and wanted to save. Sounds like a healthy, impressive dish that could be served for company. Later - I am adding a note now that I have made this dish. I would make double the sauce next time. It truly is a wonderful recipe. Give it a try!”

Ingredients Nutrition


  1. Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides with salt and pepper.
  2. In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 2 minutes per side. Transfer to a plate and set aside.
  3. To the skillet, add the broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.
  4. Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.
  5. Serve immediately.

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