Pork medallions in a dried cherry sauce

When you want a dish with a lot of flavor, try this recipe. The sweetness from the cherries plays off the tartness of the balsamic vinegar. Serve over rice or egg noodles.

  
    Recipe serves
    Active time
    Total time
  

    4 people
    35m
    35m
  

  
    Special equipment needed
  
    Large skillet
  
    Baking sheet

  
    Ingredients
  
    1/4 cup dried cherries
  
    1/4 cup balsamic vinegar
  
    1/3 cup water
  
    1/4 cup all-purpose flour
  
    1/4 teaspoon salt
  
    1/4 teaspoon pepper
  
    1/4 teaspoon paprika
  
    vegetable oil
  
    1 small onion, chopped
  
    1 1/4 pounds pork tenderloin, cut into 1/2” slices
  
    1/2 cup white wine, chicken stock, or water
  
    salt, pepper

Instructions
• Combine the dried cherries, balsamic vinegar, and water in a small saucepan. Bring to a boil. Reduce heat and simmer 5 minutes until the cherries are plump.
• Mix the flour, salt, pepper, and paprika in a small bowl.
• Heat oven to 200º. Add a baking sheet.
• Add 1 tablespoon vegetable oil and the chopped onions to the pan. Cook over medium heat until tender. Remove to a bowl.
• Add another 1 tablespoon of vegetable oil to the pan. Working in batches, coat the pork with the flour mixture on both sides. Coat only enough pork for one layer of your pan. When the oil is heated, add the coated pork medallions. Don’t overcrowd the pan.
• Cook about 2 minutes. The pork should be brown on one side. Flip and cook another 2 minutes. Remove from the pan and put it on the baking sheet in the oven. The pork will not be completely cooked at this point. Repeat this step until all of the pork has been browned, adding more oil as necessary.
• Once all of the pork is cooked and removed from the pan, add 1/2 cup of white wine to the pan to deglaze, which means to remove the browned bits, or fond, from the bottom of the pan. There is a lot of flavor in this. Deglzing the pan will increase the flavor of your sauce.
• Once the bottom of the pan is nearly clean, add the cherry mixture, the onions, and the pork to the pan. Cook until done and thoroughly heated. Season with salt and pepper.

  
    Variations
  
    • Garlic can be added to the onions once they are tender. Cook for 1 minute before removing to the bowl.
  
    • Dried cranberries can be used instead of dried cherries.
  
    • For a smoky, spicy taste, use ground chipotle instead of paprika.

  
    Storage
  
    • Best eaten immediately.

Comments on this recipe?

Pork medallions in cherry sauce

Pork medallions in a dried cherry sauce