Fried Pork Tenderloin Medallions

Prep Time8 hours
Cook Time30 minutes
Servings: 6


  • 2 pork tenderloins

Dry Rub

  • 1 tsp salt
  • 1 tbsp onion powder
  • 1 tbsp sugar
  • 1 tsp onion powder
  • 1 ½ tsp black pepper

To dredge

  • 1 egg
  • ½ cup milk
  • 1 cup flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp ground sage
  • ¼ cup oil for shallow frying

For the sauce

  • 1 tbsp of the residual frying oil
  • ½ cup finely chopped onions
  • ¼ cup brown sugar
  • 1 tbsp vinegar
  • ¼ cup ketchup
  • ¼ cup honey
  • 1 tbsp molasses
  • ½ tsp ground allspice
  • 3 pinches of salt


  • Remove the silver skin from the tenderloin
  • Mix the dry rub ingredients together and season the tenderloins place in a zipper bag and store overnightin the refrigerator
  • Take out the pork and allow it to come to room temp before frying (about 30 minutes)
  • Heat the oil to medium high heat
  • Slice the tenderloins into ½ inch thick medallions
  • Beat the egg and milk together
  • Combine flour, salt, blackpepper, onion powderand sage into a zipper bag
  • dredge the pork medallions in the seasoned flour, then dp into the egg mixture and back into the flour
  • shake off the excess flour and fry in oil, 2-3 minutes per side until they are golden brown
  • set aside todrain on a paper towel, repeat until all the medallions are fried.
  • Remove the excess oil reserving about 1 tablespoon
  • Sauté the onions in the oil, then add sugar, vinegar, ketchup honey, salt, allspice and molasses
  • Allow the sauce to thicken and deepen incolour
  • Pour out and set aside.
  • You can toss the pork medallions in the sauce or serve it on the side as a dipping sauce
  • For the kids serve with some mac and cheese ad a side of fruit