Pork Medallions with Roasted Nectarines

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Lean pork tenderloin cooks quickly when sliced across the grain into neat rounds. Match the inherent sweetness of the meat with juicy late-summer nectarines, which caramelize in the heat of the pan. This recipe would also be delicious with peaches or fresh figs.


  • 1 pork tenderloin, about 1 1/2 lb. (750 g), cut crosswise into 4 to 6 medallions
  • Salt and freshly ground pepper
  • 1 Tbs. olive oil
  • 1 cup (8 fl. oz./250 ml) hard apple cider
  • 1 fresh rosemary sprig
  • 2 tsp. whole-grain mustard
  • 2 nectarines or peaches, halved, pitted and cut into wedges, or 6 figs, halved lengthwise
  • 1 Tbs. unsalted butter


Preheat an oven to 400°F (200°C).

Season the pork with salt and pepper. In an ovenproof fry pan over medium-high heat, warm the olive oil. Add the pork and cook, turning once, until browned, 4 to 5 minutes. Transfer to a plate.

Add the cider, rosemary and mustard to the pan and bring to a boil, stirring to scrape up any browned bits on the pan bottom. Cook until the liquid is reduced by half, 3 to 4 minutes. Return the pork to the pan, transfer to the oven and cook for 6 minutes. Remove from the oven, turn the pork and add the nectarines. Return to the oven and cook until the pork is tender and registers 145°F (63°C) on an instant-read thermometer, 6 to 8 minutes.

Transfer the pork and nectarines to a platter. Place the pan over medium heat and whisk in the butter to make a sauce. Spoon the sauce over the pork and nectarines and serve immediately. Serves 4.

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)

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