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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.
Key Ingredients
Here’s an overview of the essential ingredients for this recipe, along with shopping tips, and possible substitutions. The complete ingredient list is in the recipe card below.
- 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.
- SPICES: Ground cinnamon, allspice, and cayenne are the spices in the seasoned flour mixture used to dredge the pork medallions before they’re pan-seared. This blend not only flavors the meat but also infuses the pan sauce.
- 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.
- 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.
- SOY SAUCE: Soy sauce adds a rich umami note and a sweet and salty contrast to the pan sauce. You can use either the regular or low-sodium variety.
- GARLIC: Sautéed garlic is used in the pan sauce to add a savory base flavor to complement the spices and rum.
- 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).
- PINEAPPLE: Pork and pineapple have a natural flavor affinity (think Chinese sweet and sour) and in this dish, the fruit pairs beautifully with the other Caribbean-style ingredients to create a perfect blend of sweet, spicy, and savory flavors.
- SCALLIONS: A handful of sliced scallions tossed in at the end of cooking adds a fresh sweet onion flavor and a bright pop of color to the dish for visual appeal.
How to Make Pork Medallions With Pineapple
Here’s a basic overview of how this dish is prepared. For detailed, step-by-step instructions and a complete ingredient list, please refer to the printable recipe card below.
SEASON THE PORK: Trim any excess fat and silver skin from the pork tenderloin and cut it into medallions. Combine flour, salt, cinnamon, allspice, cayenne, and a few grinds of black pepper in a shallow dish, reserving some of the mixture for later use. Dredge the pork medallions in the flour, shake off the excess, and set aside.
PREP THE SAUCE INGREDIENTS: 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.
BROWN THE PORK: Heat some vegetable oil in a large frying pan over medium-high heat. Add the pork in a single layer, brown lightly on both sides, then transfer to a plate.
MAKE THE SAUCE: Reduce the heat to medium, add the remaining tablespoon of oil, then add the garlic and ginger and sauté until fragrant. Sprinkle with the reserved flour mixture, combine well, and continue cooking 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.
FINISH THE DISH: Return the pork medallions to the pan and cook to an internal temperature of 140°F, turning them several times to coat them in the sauce. Remove from the heat, stir in the scallions, and let the dish rest for a few minutes 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.
- NOTES ON 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.
Side Dish Suggestions
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!
Frequently Asked Questions About Pork Medallions
Pork medallions are 3/4 to 1-inch thick slices of pork tenderloin. They cook in minutes and are tender, juicy, and versatile. They can be pan-seared or grilled, and they take on spices and pan sauces well.
The goal when cutting a pork tenderloin into medallions is a uniform thickness to ensure even cooking. Start by cutting the tapered ends of the tenderloin about 1-1/2 inches thick. Place them between two sheets of plastic wrap, tapered point up, and very gently pound them with a meat mallet to a thickness of about 3/4 to 1 inch. Cut the rest of the tenderloin into 3/4 to 1 inch slices, as well.
Pork medallions are very lean and tender and only take a few minutes to cook. We recommend slicing pork tenderloin into 3/4 to 1-inch thick medallions, which will cook in 2 to 3 minutes per side on the grill or in a frying pan depending on the heat setting. Pork medallions are done when the internal temperature reaches 140°F. Always allow them to rest for a few minutes before serving.
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
- 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!