Pork Medallions with Roasted Nectarines

Cook, Dinner, In Season, Mains, Recipes, Summer


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 in autumn with fresh figs.


Pork Medallions with Roasted Nectarines


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 sprig rosemary

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 oil. Add the pork medallions and cook, turning once, until browned, 4 to 5 minutes. Transfer to a plate.


Add the cider, rosemary and mustard to the pan, bring to a boil and stir 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, place in the oven and cook for about 6 minutes. Remove from the oven, turn the pork and add the sliced 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.


Williams-Sonoma One Pot of The Day Cookbook


Find more simple one-dish dinners in our cookbook
One Pot of the Day by Kate McMillan.

8 comments about “Pork Medallions with Roasted Nectarines

    1. Joan

      2 nectarines or peaches, halved, pitted and cut into wedges, or 6 figs, halved lengthwise

  1. menu monday 35.

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