Category: Pork
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Introduction

Tender pork medallions receive a flavorful tropical upgrade with a glossy dragonfruit-mustard glaze. Red dragonfruit brings color and gentle sweetness, while Dijon mustard, apple cider vinegar, garlic, and ginger create a savory, tangy balance. This is a satisfying dinner that gives dragonfruit a starring role in a savory dish.

Ingredients

For the Pork

– 1 1/2 pounds pork tenderloin
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried thyme

For the Dragonfruit-Mustard Glaze

– 1 cup peeled, diced red-fleshed dragonfruit
– 3 tablespoons Dijon mustard
– 2 tablespoons honey
– 2 tablespoons apple cider vinegar
– 1/4 cup chicken broth
– 1 tablespoon soy sauce
– 2 cloves garlic, minced
– 1 teaspoon finely grated fresh ginger
– 1 teaspoon cornstarch
– 1 tablespoon cold water

Instructions

1. Prepare the pork. Remove any visible silver skin from the pork tenderloin. Cut the tenderloin into medallions approximately 1 1/2 inches thick.

2. Season the meat. Combine the salt, black pepper, smoked paprika, garlic powder, and dried thyme. Sprinkle the mixture evenly over the pork medallions.

3. Prepare the dragonfruit. Peel and dice the dragonfruit into small pieces.

4. Combine the sauce ingredients. In a small saucepan, combine the dragonfruit, Dijon mustard, honey, apple cider vinegar, chicken broth, soy sauce, garlic, and ginger.

5. Simmer the sauce. Cook over medium-low heat for 8–10 minutes, stirring occasionally, until the dragonfruit softens and the flavors combine.

6. Blend the glaze. Blend the mixture until mostly smooth, or mash it thoroughly with a fork if you prefer a little texture.

7. Thicken the sauce. Mix the cornstarch with the cold water. Stir it into the sauce and simmer for 1–2 minutes until glossy and slightly thickened. Remove from the heat.

8. Sear the pork. Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer, working in batches if necessary. Sear for approximately 2–3 minutes per side until golden brown.

9. Finish cooking. Reduce the heat to medium-low and continue cooking until the thickest pieces reach an internal temperature of 145°F.

10. Rest the pork. Transfer the cooked medallions to a clean plate and let them rest for at least 3 minutes.

11. Warm the glaze. Reheat the reserved sauce separately until hot. Never use sauce that has contacted raw pork unless it has been thoroughly cooked.

12. Plate the dish. Arrange the pork medallions on a serving platter and spoon the dragonfruit-mustard glaze over the top.

Serving Suggestions

Serve with garlic mashed potatoes, roasted carrots, steamed green beans, or rice pilaf.

Recipe Tips

– Add a small splash of apple cider vinegar for a sharper, tangier glaze.
– Avoid overcrowding the skillet so the pork browns instead of steaming.
– Use a meat thermometer to prevent overcooking and keep the pork tender.
– Red-fleshed dragonfruit gives the sauce a striking tropical color.

Why Dragonfruit Works

Dragonfruit provides gentle sweetness and a vibrant color that contrast with the sharpness of Dijon mustard and apple cider vinegar. The result is a balanced glaze that complements pork without making the dish overly sweet.