Pineapple Glazed Pork Medallions

This recipe for pineapple glazed pork medallions is amazingly easy and SUPER delicious!  I love to throw this together for a quick last minute weeknight meal.

Pineapple Pork Medallions

Sweet, Tangy, Delicious!!

Little Man and Hubs gobble these pineapple glazed pork medallions down in a flash!  And I love that I can have them ready in about 20 minutes—the same amount of time it takes to make rice—coincidence? I think not!

4.0 from 1 reviews
Pineapple Glazed Pork Medallions
Prep time
Cook time
Total time
Delicious, easy to make, 30 minute meal! Best Pineapple Glazed Pork Medallions you'll ever try! The thick sauce is so yummy-- even an amateur cook can make this and look like a chef!
Recipe type: Easy Dinner
Cuisine: Pork
Serves: 4
  • Pork Chop Ingredients:
  • 1.5 lbs Pork Loin
  • 1 cup Flour
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 TBS Steak/Chop Seasoning (I got this at Sam's for like $5 and it's WONDERFUL!)
  • 2 TBS Olive Oil
  • Pineapple Glaze Ingredients:
  • 6oz can of Pineapple Juice
  • ¼ cup Ketchup
  • 1 TBS Low Sodium Soy Sauce
  • 1 TBS Brown Sugar
  1. Remove fat from pork loin and slice into 1" thick medallions.
  2. Combine flour, salt, pepper, and steak/chop seasoning in a bowl and mix well.
  3. Drizzle olive oil into deep skillet and heat on medium.
  4. Dip pork medallions in flour mixture (coat well) and toss in skillet.
  5. Cook about 5 minutes on each side—until light golden brown on outside.
  6. Combine glaze ingredients in a bowl and pour over pork medallions.
  7. Let the pork medallions simmer in the sauce for about 5 minutes on each side.
  8. Remove skillet from heat and let it cool for 5 minutes—the sauce will thicken up nicely.
  9. Serve with some extra glaze drizzled on top.

pineapple glazed

What’s your favorite kind of glaze?

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  1. says

    Overall I really liked the recipe. For my taste, the cooking time is too high – my pork got a little dried out. I think the flour could be easily halved, at least for my preferences… I had a ton left over. I may want to try this as a marinade sometime too.Thanks for the recipe!

    • says

      I’m glad you liked it. I usually have a lot of flour leftover as well but I hate running out midway through so I also suggest more. The cooking time can be tricky because it really depends on how thick your pork is and how well done you like it. This is also yummy to do with chicken! 🙂

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