These Pork Tenderloin Medallions are made by pan searing a whole pork tenderloin, which is finished in the oven, then sliced into tender, juicy medallions and served with a sweet-tart bourbon peach sauce. I’ve been making this version during Colorado peach season for years, and fresh Colorado peaches make the sauce especially delicious with the mild, savory pork.
Quick Look: Pork Tenderloin Medallions with Bourbon Peach Sauce
- 🧁 Serves: 4
- ⭐ Features: Fancy But Not Fussy ✓ One Pan ✓ Bold Flavor ✓
- ⌛️ Prep Time: 15 minutes
- 🍪 Cook Time: 30 minutes
- 🕑 Total Time: 45 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? Searing the tenderloin whole keeps the pork juicy and beautifully browned, while a sweet-tart bourbon peach sauce makes every bite irresistible.
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When Colorado peaches arrive at our farmers markets, I start thinking about ways to use them beyond desserts. This pork tenderloin is one of my favorite ways to put them to work in a savory dish. I’ve made this recipe throughout Colorado peach season for over 10 years, and the combination of sweet peaches, bourbon and tangy cider vinegar remains one of my favorite pairings with pork. To learn more about Colorado Peaches, including when they’re in season and how to choose and store them, see my guide on Colorado Palisade Peaches.
And my preferred method of searing the tenderloin whole before finishing it in the oven and slicing it into medallions.
Why You’ll Love This Recipe
- Easy One Pan: This recipe starts with a whole pork tenderloin. Once cooked and then sliced, it’s much much easier than cooking pre-sliced individual pork medallions. And the pork and peach sauce cook in the same skillet.
- Oven finished: This recipe starts stove-top for a beautiful sear, then is transferred to the oven to finish. This method produces incredibly tender pork.
- Fresh Colorado Peaches make a sweet-tart seasonal sauce. Bourbon adds depth without overpowering the peaches. It’s simply a great flavor combo.
Note: Culinary school taught me that every great fruit sauce depends on balancing sweetness with acidity and a touch of richness. That simple principle keeps this bourbon peach compote vibrant and savory instead of overly sweet.
Why I Cook the Tenderloin Whole
I’ve cooked pork tenderloin both ways. Sliced into medallions first, then pan-seared. And cooked as a whole tenderloin, then sliced. I prefer the whole-tenderloin method for this recipe. If you’d rather cook pork tenderloin outdoors, my Perfect Grilled Pork Tenderloin uses the same tender, lean cut but takes it to the grill and pairs it with mango chutney.
Searing one whole tenderloin produces a good browned exterior and tender interior. I find the larger piece easier to manage in the skillet and once cooked, easier to slice. It also gives me the tender juicy center I want before slicing the pork into thick medallions for serving.
What Are Pork Tenderloin Medallions?
Pork tenderloin medallions are thick, round slices cut crosswise from a pork tenderloin. Unlike many pork medallion recipes that slice the tenderloin before cooking, this recipe sears the tenderloin whole, finishes it in the oven, and then slices it into thick medallions before serving.
Pork tenderloin is a long, narrow, naturally tender cut of pork. It is lean, cooks relatively quickly, and is often sold as two separate tenderloins in a package. For this recipe, I use one tenderloin, about 1 pound.
Key Ingredients
For The Pork
- Pork Tenderloin: This recipe will feed four as a light main course. Or two hungry adults with a small amount of leftovers. Pork tenderloin usually come packaged as two separate tenderloins, weighing about a pound each. I use one for this recipe and freeze the other.
- All Purpose Flour: Is used to dust the pork tenderloin to create a crust when searing.
For The Bourbon Peach Sauce
- Fresh Peaches: When in season, fresh peaches work best for this recipe.
- Sauce: Bourbon, honey and peach cider vinegar come together for a great combination to compliment the pork tenderloin. Peach Cider Vinegar is available at my local grocer, but if you can’t find it, it’s available for purchase at Amazon. It truly is a key component to the fruity flavor of the sauce. Feel free to substitute apple cider vinegar. Disclaimer: I am an Amazon Affiliate, if you purchase the vinegar from my link, I receive a small commission with no extra charge to you.
- Bourbon: Wild Turkey 101, a premium American Kentucky Bourbon works well here.
- Unsalted Butter: Swirled into the finished sauce for richness and a silky texture
Choosing the Best Peaches
For this recipe, choose peaches that are ripe but not too ripe. A peach with a little softness is ideal; very firm, underripe peaches won’t have the same sweetness or peach flavor.
I usually make these pork tenderloin medallions during Colorado peach season, when fresh peaches are at their best. Colorado’s Palisade peaches are especially good here because their ripe, juicy flavor works beautifully with the bourbon and tangy cider vinegar.
If it’s not peach season, I’ve also made this recipe successfully with frozen peaches from the grocery store freezer case. Thaw them first and drain off excess liquid before using.
How To Make Pork Tenderloin Medallions With Peach Sauce
- Step 1: Prepare the Pork: Dust the Pork Tenderloin and roll to coat.
- Step 2: Sear the Pork: Sear the pork tenderloin on two sides, stove-top in a cast iron skillet. Move skillet to oven to finish cooking. Once cooked, remove to a cutting board and make the sauce.
- Step 3: Make The Sauce: Add sliced peaches to the skillet. Cook, stirring often, until lightly browned. Add bourbon, vinegar, and honey. Cook until sauce is syrupy. Remove skillet from heat; add butter until melted.
- Step 4: Make The Pork Medallions: Slice the pork tenderloin crosswise into thick medallions, 1 ½ inches thick.
- Step 5: Plate the Meal Fan pork medallions on a plate. Spoon the bourbon peach sauce liberally over the medallions. Serve immediately.
What Temperature Should Pork Tenderloin Be?
For juicy, safe, slightly pink meat, internal temperature should be 145 degrees. With a three minute rest. Use your oven timer as a guide, but always rely on a digital meat thermometer inserted into the thickest part. Pull the tenderloin at 140 degrees, the rest time will raise the internal temperature to 145. If you’re looking for a simpler oven-only method, see my recipe for Oven Baked Pork Tenderloin With An Easy Dry Rub.
Why Peaches and Pork Work So Well Together
Pork tenderloin is very tender in texture, if cooked properly, with a mild and savory flavor. Peaches contribute sweetness and acidity, and bourbon add warm and caramelized notes. This same sweet-and-acidic balance is what makes my Pork Tenderloin with Peach Basil Gastrique such a good pairing.
Apple cider vinegar keeps the sauce from being over sweet and adding butter gives the sauce richness and body.
Tips For Success:
- Do not skip searing the meat. Pork tenderloin seared on the stove top creates a Maillard Reaction, which creates that distinct toasty flavor.
- Don’t Over Cook: I’ve overcooked more pork tenderloins than I’d like to admit. Culinary school emphasized temperature over time, and once I started relying on an instant-read thermometer instead of the clock, my pork became consistently juicy.
- Don’t Use Over Ripe Peaches: Peaches should just be coming into their soft stage. If they’re too ripe, the sauce will be mushy.
What To Serve It With
The bourbon peach sauce is rich enough to make this feel like a special-occasion dinner, but the pork is simple enough for a weeknight meal. For a summer dinner, I especially like keeping things lite by serving it with grilled or sautéed vegetables, Summer squash works well here, a simple green salad with A Simple Red Wine Vinaigrette, or a potato side like these Cumin Garlic Potato Side Dish.
For another way to put seasonal peaches on the table, a Grilled Peach Salad with Arugula and Goat Cheese would make a beautiful summer side.
Pork Tenderloin Medallions with Peach Bourbon Sauce FAQ’s
Either method works, but this recipe slices the tenderloin after cooking. I prefer this method because I’ve found the whole tenderloin easier to brown and manage in the skillet and oven, while still producing tender, juicy pork.
For this recipe, slice the cooked tenderloin 1½ inches thick. Thick slices give the finished dish a substantial, restaurant-style presentation.
Yes. I’ve made this recipe with frozen peaches from the grocery store freezer case. Thaw them first and drain any excess liquid before adding them to the skillet.
This recipe is best served soon after cooking because pork tenderloin is lean and can lose moisture when reheated. If you have leftovers, refrigerate them promptly in a covered container. Reheat the pork gently so it doesn’t become overcooked, and warm the peach sauce separately if possible.
This recipe was adapted from a Cooking Light recipe. I made the recipe my own by incorporating the Colorado peach-season inspiration that first drew me to the combination and by using my preferred method of searing the tenderloin whole, finishing it in the oven, and slicing it into medallions before serving.
Explore More Pork Tenderloin Recipes
If you enjoy cooking pork tenderloin, here are four different ways to prepare this lean, versatile cut-from grilling and oven roasting to pairing it with fruit-forward sauces.
Looking for more ideas? Browse all of my pork recipes, from easy pork tenderloin dinners to slow-cooked pork roasts and Southwestern pork dishes.
And if you like the pork and peaches combination, don’t miss this recipe for Gingery Ground Pork Meatballs with Peaches Basil and Lime.
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Pork Tenderloin with Bourbon Peach Sauce
Ingredients
- 3 tablespoons olive oil
- 1 pound pork tenderloin
- ⅛ Cup All Purpose Flour
- ½ teaspoon Kosher Salt
- ⅛ teaspoon Fresh ground Pepper
- 2 cups sliced peeled fresh peaches 3 – 4 medium peaches, peeled and cut into wide slices
- 2 tablespoons Bourbon
- 3 tablespoons Peach cider vinegar or apple cider vinegar
- 1 tablespoons honey or agave syrup
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 350 degrees.
- Dust pork tenderloin with flour and then salt and pepper. Heat a large cast-iron skillet over medium-high heat. Add the oil. When the oil is hot, add the pork to skillet and brown on two sides.
- Move the skillet to the oven. Cook until a thermometer inserted in thickest portion registers 140°. This will take about 15 minutes. Transfer to a cutting board and let it rest 3 minutes before slicing. The resting time will raise the internal temperature to 145 degrees.
- Slice tenderloin medallions 1 ½ inches thick. Place on plates and drizzle with the peach bourbon sauce.
Notes
- Do not skip searing the meat. Pork tenderloin seared on the stove top creates a Maillard Reaction, which creates flavor. The browning component creates that distinctive meat flavor. Browning meat also makes it very oven friendly. It serves to hold in those precious meat juices which will keep the meat tender.
- Don’t Over Cook: I’ve overcooked more pork tenderloins than I’d like to admit. Culinary school emphasized temperature over time, and once I started relying on an instant-read thermometer instead of the clock, my pork became consistently juicy.
- Don’t Use Over Ripe Peaches: Peaches should just be coming into their soft stage. If they’re too ripe, the sauce will be mushy.
