Pan-Seared Pork Medallions with Peach Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork medallions pan-seared and finished with a sweet and tangy peach glaze inspired by Southern regional flavors. This Southern American-inspired pork recipe, ready in about 25 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Southern American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb pork tenderloin medallions dry and season on both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork medallions and sear for 3 minutes per side until golden brown and cooked through. Remove pork and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 2 diced fresh peaches, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1 tsp fresh thyme leaves. Cook for 5-7 minutes, stirring occasionally, until peaches soften and the glaze thickens to coat the back of a spoon.
  5. Step 5: Return pork medallions to the skillet and spoon the peach glaze over them, cooking together for 1-2 minutes to warm through before serving.

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