Pork Medallions with Roasted Red Pepper Sauce

Steph Wagner MS, RDN

June 12, 2013

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Pork Medallions with Roasted Red Pepper Sauce


Pork Medallions with Roasted Red Pepper Sauce | Bariatric Surgery Recipes | FoodCoach.Me

Last night’s pork tenderloin with red pepper sauce was so. good. I’m not tooting my own horn or anything, but I’d be lying if I said I’m not still thinking about how good that sauce was. I adapted it from a cookbook I received as a wedding gift- yet another gift that keeps on giving!

The toasted walnuts really made the flavor stand out. I sometimes cut out steps I don’t think are completely necessary to save time AND dishes. However, toasting the walnuts while you get everything else started is definitely worth it! I served this with sautéed zucchini, very quick and tasty- I’ll provide that recipe too!

*Modified from Healthy in a Hurry Cookbook

Pork Medallions with Roasted Red Pepper Sauce | Bariatric Surgery Recipes | FoodCoach.Me

Pork Medallions with Roasted Red Pepper Sauce

Course: Main Dish
Cuisine: American, Stove Top
Servings: 6 servings
Calories: 142kcal
Author: Steph Wagner
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  • 1 lb lean pork tenderloin
  • 1/4 cup walnut pieces
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 2 tsp paprika
  • 1 clove garlic, chopped
  • 1 (8 oz) jar roasted red bell pepper
  • 1 tsp red wine vinegar
  • 1/4 tsp cayenne pepper


  • Heat oven to 350 F. Trim fat from tenderloin and slice into 1 1/2 inch rounds. Spread walnuts on a baking sheet and toast about 8 minutes; put on a plate to the side.
  • In a small bowl, stir together cumin, 1/2 tsp salt, 1/2 tsp paprika. Rub spice mixture into pork and set to the side.
  • Sauce: in a food processor, combine walnuts and garlic. Add roasted peppers, vinegar, remaining 1 1/4 tsp paprika, cayenne and 1/4 tsp salt. Whirl until smooth. **Add liquid from bell pepper jar if thinner texture desired.
  • Heat large pan or wok to medium heat and coat with cooking spray. Working in batches, add pork rounds in a single layer and cook until brown about 2 minutes per side. Use a meat thermometer to ensure an internal temperature of 140F.
  • Remove to plate and spoon sauce on each pork round.


Serving: 3oz | Calories: 142kcal | Carbohydrates: 3g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 237mg | Potassium: 366mg | Fiber: 1g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Nutrition Facts
Pork Medallions with Roasted Red Pepper Sauce
Amount Per Serving (3 oz)
Calories 142 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 49mg16%
Sodium 237mg10%
Potassium 366mg10%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 367IU7%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

3 thoughts on “Pork Medallions with Roasted Red Pepper Sauce”

  1. Steph! Glad you are doing so well. The website is AWESOME. Just looking for better recipes to make, and love some of the stuff I’m finding on here. You’re the best :)

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