These quick-cooking pork medallions are seasoned with Caribbean-style spices and topped with a pan sauce made with fresh pineapple, rum, brown sugar, and ginger.

A serving of pork medallions coated with chunky pineapple and rum sauce and topped with chopped scallions.

Inspired by the flavors of Caribbean cuisine, these quick-cooking medallions of pork tenderloin are pan-seared to tender perfection and served with a sweet-and-spicy pan sauce made with chunks of fresh pineapple and dark rum.

Pair this dish with quinoa with scallions and sugar snap peas sautéed in butter, or steamed brown rice and roasted carrots for a well-rounded, healthy dinner.

How to Make This Recipe In 7 Easy Steps

This dish uses an easy technique for making a quick pan sauce that coats the meat and adds fabulous flavor.

  1. Trim any fat and silverskin from the pork tenderloin and cut into 1/2-inch thick medallions.
  2. Combine flour, cayenne, cinnamon, allspice, salt and a few grinds of black pepper in a shallow dish, reserving 2 teaspoons of the mixture for later use. Dredge the pork slices in the flour, shake off the excess and set aside.
  3. Whisk together rum, sugar, soy sauce and rice vinegar in a microwave-safe measuring cup, heat and stir until the sugar is dissolved.
  4. Heat a little vegetable oil in a heavy skillet over medium-high heat, add the pork in a single layer, cook until lightly browned, then transfer to a plate.
  5. Heat a little more oil over medium heat and add the garlic and ginger. Sauté until fragrant then sprinkle with the reserved flour mixture, combine well and continue cooking until the flour is golden.
  6. Add the rum mixture along with the pineapple and continue cooking until the sauce has thickened to a syrupy consistency.
  7. Return the pork medallions to the pan and cook to desired doneness, turning them to coat with sauce and serve.

Tips for Success

  • Slice your pork evenly: To make sure all your medallions cook evenly, you’ll need to flatten the tapered end slices of the pork tenderloin. Place them between two sheets of plastic wrap, tapered point up, and gently pound them with a meat mallet to the same thickness as your other medallions.
  • Use fresh ginger: The sweet, subtle heat of fresh ginger is key to the success of this dish. It brings the tangy flavor of the pineapple together with the rum perfectly.
  • Use fresh pineapple (if you can): Because it hasn’t been processed for canning, fresh pineapple has a slightly bolder flavor in this dish, but don’t hesitate to use canned if you need to. Just choose the variety packed in juice, not syrup.
Pork medallions with pineapple rum sauce on a plate with quinoa and sugar snap peas.

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Caribbean Pork Medallions

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These quick-cooking pork medallions are seasoned with Caribbean-style spices and topped with a pan sauce made with fresh pineapple, rum, brown sugar, and ginger.
Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
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Ingredients

  • 1 pork tenderloin, 1 to 1-1/4 lbs
  • 1/4 cup flour
  • 1/4 teaspoon cayenne, or more to taste
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup dark rum
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1 cup fresh pineapple, diced

Instructions

  • Trim any excess fat and silver skin from the pork tenderloin and cut it into 3/4-inch thick medallions (see notes).
  • Combine the flour, cayenne, cinnamon, allspice, salt and a few grinds of black pepper in a shallow dish, reserving 2 teaspoons of the mixture for later use. Dredge the pork slices in the flour, shake off the excess, and set aside.
  • Combine the rum, sugar, soy sauce and rice vinegar in a microwave-safe measuring cup, heat for 30 seconds on high, then stir until the sugar is dissolved. Set aside.
  • Heat 2 tablespoons of the vegetable oil in a heavy skillet over medium-high heat and add the pork in a single layer. Cook until lightly browned, about 1-1/2 to 2 minutes per side. Transfer to a plate.
  • Heat the remaining tablespoon of oil over medium heat and add the garlic and ginger. Sauté until fragrant, 1 minute. Sprinkle with the reserved flour mixture, combine well and continue cooking until the flour is golden in color, 2 minutes.
  • Add the rum mixture along with the pineapple (including the accumulated juices) and continue cooking, stirring frequently, until the sauce has thickened to a syrupy consistency, 2 to 4 minutes.
  • Return the pork medallions to the pan and cook to desired doneness, about 2 minutes additional, turning them several times to coat thoroughly with the sauce. Serve immediately.

Tips for Making This Recipe

  • Slice your pork evenly: To make sure all your medallions cook evenly, you’ll need to flatten the tapered end slices of the pork tenderloin. Place them between two sheets of plastic wrap, tapered point up, and gently pound them with a meat mallet to the same thickness as your other medallions.
  • Use fresh ginger: The sweet, subtle heat of fresh ginger is key to the success of this dish. It brings the tangy flavor of the pineapple together with the rum perfectly.
  • Use fresh pineapple (if you can): Because it hasn’t been processed for canning, fresh pineapple has a slightly bolder flavor in this dish, but don’t hesitate to use canned if you need to. Just choose the variety packed in juice, not syrup.
Author: Lynne Webb
Course: Pork
Cuisine: Latin American
Calories: 413kcal, Carbohydrates: 19g, Protein: 31g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 870mg, Fiber: 1g, Sugar: 10g
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