Instant Pot Pork Medallions with Apricot Sauce

Pork chops and apricot sauce on a bed of mashed potatoes with broccoli

3 from 2 reviews

Juicy, tender Pork Medallions covered with a perfectly sweet Apricot Sauce.


  • 1 ½ pounds pork tenderloin 
  • 3 teaspoons cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground ginger
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil


  • ¾ cup chicken broth
  • ¼ cup apple cider or juice
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dijon mustard
  • 7 oz package of dried apricots, quartered


  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Trim excess fat and silver skin from pork tenderloin.  Cut tenderloin crosswise into 1 ½ inch thick pieces.  Leave the smaller, thinner end about 2 inches long.  You will end up with about 6-8 small pork medallions.  
  2. Flip them so the cut side is down and press down firmly with the palm of your hand to flatten them to 1 inch thick.  This will make them wider so they look like a small pork chop.
  3. Place pork on a large piece of foil for easy clean up.  Combine cumin, garlic powder, smoked paprika, ginger, salt, and pepper.  Rub and press the spices into all sides of the pork.
  4. Select saute on the pressure cooker.  When it says “HOT” add oil.
  5. Add meat and brown top and bottom until nicely browned, about 2 – 3 minutes per side (see notes if you’d like to skip this step).
  6. Turn the pressure cooker off.
  7. Remove pork from the pot and set on a plate.
  8. Pour chicken broth into the pot and scrape up the browned bits from the bottom.  Add apple juice, honey, apple cider vinegar, dijon, and apricots; whisk to combine.  
  9. Place pork back in the pot, setting them on top of the apricots. 
  10. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  11. When cooking is complete, use natural release for 10 minutes then manually release any remaining pressure.
  12. Set pork on a plate.  
  13. Combine water and cornstarch.  Press saute and bring apricots and juices to a simmer.  Whisk vigorously while pouring in cornstarch slurry and simmer until it thickens, about 1 minute.
  14. Serve pork on a bed of mashed potatoes with a scoop of apricot sauce over top.


  • While the browning step does add an extra layer of flavor and helps to seal the spices onto the meat, if you’d like to skip that step, this is still a very flavorful dish.   
  • 1 inch thick bone-in or boneless pork chops can be substituted for the pork medallions.  They won’t be as tender but they are still delicious.  Increase cook time to 10 minutes.  Bone-in pork chops are typically more tender than boneless.
  • I have not experimented with using fresh apricots.

Keywords: pork medallions, pork chops, instant pot pork recipe