Pork Medallions with Dried Cherry Sauce

[ 2 ] January 13, 2013 |

Pork Medallions

Savory and a little sweet, this pork medallion with dried cherry is delicious.

This dish could not be easier to prepare.

Incredible tender and lean, pork tenderloin with a pan sauce take it form the ordinary to elegant.

  • 1½ pounds pork tenderloin, trimmed and sliced into ½-thick medallions
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • 2 Tablespoons olive oil, divided
  • 1 shallot, minced
  • 1 garlic clove, minced
  • ¼ cup sweet red wine ( Port )
  • ½ cup chicken broth
  • 1 Tablespoon dijon mustard
  • ¼ cup dried sweet cherries
  • 1 Tablespoon butter
  1. Season the pork medallion with salt and pepper.
  2. Heat 1 Tablespoon olive oil in a nonstick skillet over medium-high heat, and cook 4 minutes on each side.
  3. Transfer to a plate.
  4. Add the remaining olive oil to the pan and add the shallots to the pan and saute until they began to soften, add the garlic and saute another 1 minute.
  5. Deglaze the pan with the wine, scraping to loosen brown bits. Increase the heat and add the chicken broth, dijon mustard, and cherries. Cook for 4 minutes. Remove from heat and stir in butter.
  6. Serve sauce over pork.



Tags: , , , , , , ,

Category: Main Dishes, Recipe Index

Comments (2)

Trackback URL | Comments RSS Feed

  1. I’m so glad I heard about your blog — these pork medallions look delicious!

Leave a Reply

Rate this recipe: