These pork medallions do all the heavy lifting, making it easy to cook a quick and delicious meal in less than 30 minutes.
With a little help from your favorite premade teriyaki sauce and a can of crushed pineapple, this meal is so simple it practically makes itself. And it’s all made in one skillet, which is good news, especially when it’s time to wash the dishes.
Biting into this tender pork along with crushed pineapple and teriyaki is heavenly.
I especially like the small bits of crunch from the sliced Chinese pea pods and green onion. Get more of your evening back by making this quick and easy dinner that tastes like it took more than 30 minutes to make.
One-skillet teriyaki and pineapple pork tenderloin medallions recipe
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
- 1 pork tenderloin, cut in 1-inch-thick slices (approximately 1-1/4 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup prepared teriyaki sauce
- 1 (8 ounce) can crushed pineapple
- 3 cups cooked white rice
- 1/2 cup thinly sliced raw Chinese pea pods
- 3 tablespoons chopped green onion
- Season both sides of the pork tenderloin with salt and pepper.
- Heat a large skillet on medium heat, and add the olive oil.
- Add the slices of pork to the pan, and let cook on each side until they turn a golden color (about 4 minutes per side).
- Remove from the heat, and set the medallions on a plate. Cover with foil to keep them warm.
- In the same pan, add the teriyaki sauce and pineapple. Stir together to get all the leftover bits from the pork.
- Let the teriyaki sauce reduce slightly and thicken up.
- Add the rice to the serving plates, and top with the medallions.
- Spoon the teriyaki and pineapple sauce over the medallions and rice. Top with green onions and pea pods. Serve while hot.
More pork tenderloin recipes
Grilled pork tenderloin with spicy harissa paste
Parmesan-crusted baked pork medallions
Fruit-stuffed pork loin
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