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.



Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Main Dishes, Recipe Index

Comments (2)

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

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