Rhubarb-Ginger Pork Medallions

Rhubarb-Ginger Pork Medallions
  • Prep Time: 20
  • Total Time: 30
  • Servings: 4

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About this Recipe

Tangy, sweet rhubarb-ginger sauce, over tender pork medallions.


1 tbsp Olive oil
1/4 cup Red onion, divided
1 tbsp Freshly grated ginger
1/4 cup Orange juice
2 tbsp Rice vinegar
2-3 tbsp Maple syrup or honey
Salt & pepper
2 cups Chopped fresh rhubarb
Maple Leaf Prime® Pork Tenderloin
Salt & pepper
1 tbsp Olive oil


HEAT oil in a small saucepan over medium. Add onion and ginger. Sauté for 2-3 minutes. Add orange juice, rice vinegar, and honey. Season with salt and pepper. Bring to a boil and add rhubarb. Return to a boil then simmer for 7-8 minutes or until rhubarb is just tender but keeps a pink hue.

MEANWHILE trim any silver skin from the tenderloin using a sharp knife. Cut the tenderloin into pieces 1” (2.5 cm) thick. Arrange on a cutting board and cover with plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the medallions to ½” (1 cm) thickness. Remove the plastic wrap and season with salt and pepper on both sides.

HEAT oil in a large non-stick pan over medium-high. Add the pork and cook for 3-4 minutes per side or until cooked to an internal temperature of 160°F (71°C).

SERVE the pork medallions topped with rhubarb-ginger sauce.


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