This post may contain affiliate links. Please see our disclosure policy.
Table of Contents
Inspired by the flavors of Caribbean cuisine, this dish is a harmony of sweet, spicy, and savory flavors. It features quick-cooking pork tenderloin medallions, pan-seared to tender perfection and finished in an aromatic sauce made with dark rum, brown sugar, garlic, ginger, soy sauce, rice vinegar, and chunks of juicy pineapple.
Notes From the MGC Kitchen
Pork tenderloin is a regular item on our shopping list because it fits our cooking style so well. For the simplest of weeknight meals, we just season it, roast it, whip up a couple of easy sides while it cooks, and call it a night. However, because it’s such a versatile protein, pork tenderloin is also a great starting point for creating recipes like this one. The flavor of the spices combined with the subtle smokiness of the rum and the sweetness of the pineapple create a unique flavor combo that really complements this tender, juicy meat.
Featured Ingredients & Substitutions
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- PORK TENDERLOIN: Pork tenderloin is a naturally juicy and tender cut of meat that’s perfect for a quick-cooking dish like this one. Sliced into medallions, it readily takes on the flavors of the seasonings and pan sauce, ensuring each bite is filled with flavor. You can also make this dish with boneless, skinless chicken thighs. Trim the excess fat from the thighs and cut them into chunks as evenly sized as possible. Follow the rest of the recipe instructions, but in the final step of the instructions, you’ll need to cook the chicken a little longer until it reaches an internal temperature of 165°F.
- DARK RUM: Dark rum’s flavor has notes of caramel and molasses, as well as hints of vanilla, spices, and smoke. It adds a distinctive Caribbean flair to this dish. Just be sure to follow the recipe instructions and simmer it for several minutes to cook off the initial harsh alcohol flavor. You can make this recipe alcohol-free by substituting a combination of 1/3 cup unsweetened pineapple juice and 2 tablespoons of water for the rum. The flavor profile will be a little different, but still delicious.
- BROWN SUGAR: Brown sugar adds an extra hint of molasses flavor to the sauce and helps to create a smooth glaze to coat the pork medallions. You can use either dark or light.
- GINGER: Ginger is an essential spice in Caribbean cuisine, and when sautéed, it adds a distinctive, slightly spicy zing to the sauce. You can substitute ginger paste (1:1 ratio) or ground ginger (see recipe notes).
How to Make Pork Medallions With Pineapple
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
First, cut the pork tenderloin into medallions and toss them in a mix of flour and spices.
Then, mix up the rum, brown sugar, soy sauce, and vinegar, and warm it up.
Brown the pork in a pan, then set it aside.
Now, sauté garlic and ginger, add the rest of the flour mix, and cook until golden.
Pour in the rum sauce and pineapple, and cook until it thickens.
Toss the pork back in, cook until it’s done, add scallions, and let it rest a bit before serving.
Tips for Success
- SLICE YOUR PORK EVENLY: To ensure the pork cooks evenly, slice all the medallions to a uniform 3/4 to 1-inch thickness. For the tapered ends of the tenderloin, cut them about twice as thick as the other medallions, place them between two sheets of plastic wrap, tapered point up, and gently pound them with a meat mallet to match the rest of the medallions.
- DON’T OVERCOOK THE PORK: Pork tenderloin is a very lean cut of meat that can dry out if overcooked. In this dish, the pork medallions are cooked twice. The first time is only meant to lightly brown their seasoned flour coating, so you don’t want to cook them all the way through in this step. They will finish cooking in the sauce. Depending on thickness, and how you like your pork cooked (we recommend an internal temperature of 140°F), the total time for both steps should be about 5 to 6 minutes.
- DON’T UNDERCOOK THE RUM SAUCE: Be sure to simmer the sauce long enough to dissipate the raw alcohol flavor of the rum and taste it to be sure it’s to your liking before proceeding with the recipe.
What to Serve with Pork Medallions with Pineapple
Because this dish has a rather assertive flavor profile, we recommend keeping the side dishes simple. Steamed rice, quinoa, sautéed sugar snap peas, and roasted bell peppers are all good choices, but one of our favorites is an easy-to-make, kicked-up version of riced cauliflower. Here’s what we do:
Microwave steam-in-bag riced cauliflower according to the package directions. While it’s cooking, melt a little butter in a small saucepan and sauté one clove of minced garlic. Whisk in 3 or 4 tablespoons of coconut milk and a little fresh lime zest, then add the cauliflower, season with salt and pepper, and serve!
More Pork Medallion Recipes
In general, pork is a protein that lends itself well to sweet and savory flavor combinations. This inspired us to create two additional pork medallion recipes, both of which feature fresh apples. One is pork medallions in apple-curry pan sauce and the other is a one-pan pork medallion dinner that includes butternut squash, bacon, apples, and a maple-thyme pan sauce.
Pork Medallions With Pineapple
Ingredients
- 1 pork tenderloin, 1 to 1-1/4 lbs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne, or more to taste
- Freshly ground black pepper
- 1/2 cup dark rum, (see notes)
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 cup diced fresh pineapple
- 2 scallions, sliced
Instructions
- Trim any excess fat and silver skin from the pork tenderloin and cut it into 3/4 to 1-inch thick medallions (see notes).
- Combine the flour, salt, cinnamon, allspice, cayenne, 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, brown sugar, soy sauce, and rice vinegar in a microwave-safe measuring cup. Heat for 30 seconds on high, then stir until the brown sugar has dissolved. Set aside.
- Heat 2 tablespoons of the vegetable oil in a large frying pan over medium-high heat. Add the pork in a single layer and cook until lightly browned, about 1 minute per side. Transfer to a plate.
- Reduce the heat to medium, add the remaining tablespoon of oil, then add the garlic and ginger. Sauté until fragrant, 1 minute. Sprinkle with the reserved flour mixture, combine well, and continue cooking for 2 minutes or until the flour is golden.
- Add the rum mixture and pineapple chunks (including their accumulated juices) and continue cooking, stirring frequently, until the raw alcohol flavor of the rum has dissipated and the sauce has begun to thicken.
- Return the pork medallions to the pan and turn them several times to coat them in the sauce. Cook for 3 to 4 minutes or until they reach an internal temperature of 140°F. Remove from the heat, stir in the scallions, and let stand for a few minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the combination of warming spices in this! I’ve made it several times now. I got distracted and accidentally over-reduced my sauce last time, so I added a splash of orange juice because I didn’t have any more pineapple juice left to loosen it back up. It was a great little bit of fresh brightness to complement the spices and rum!