The flavors of this quick pork tenderloin
sauté say “cool weather.” The dish would make
a perfect holiday or Thanksgiving entree for a small group. Serve
with potatoes mashed with a little goat cheese, steamed green
beans and warm dinner rolls.
Pork Medallions
with Dried Cherry Sauce
- 1 whole pork tenderloin,
cut crosswise into 1-inch medallions
- 1 tablespoon butter
2 tablespoons minced onion
4 ounces dried cherries
1/2 cup cranberry juice
1/2 cup maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
- Gently pound each pork
medallion with heel of hand to flatten to a thickness of 1/2
inch.
- In large skillet melt
butter over medium-high heat and sauté medallions until
nicely browned, about 3 to 4 minutes on each side. Remove and
keep warm.
- Add onion, cherries, cranberry
juice, maple syrup and orange zest to skillet; cook and stir
1 to 2 minutes, until sauce is slightly thickened, stir in cinnamon
and pepper.
- Return pork to pan; heat
through and coat medallions generously with sauce.
Serves 4.
Wine recommendation: Serve
with a chilled Chardonnay; for a red wine choice, try a Pinot
Noir.
Nutrition Facts
Calories 370 calories
Protein 25 grams
Fat 13 grams
Sodium 530 milligrams
Cholesterol 95 milligrams
Saturated Fat 7 grams
Carbohydrates 20 grams
Fiber 2 grams
Recipe provided courtesy
of Pork, The Other White Meat.
