Pork Medallions with Cherry Sauce
Tender pork medallions served with a tangy mustard cherry sauce.
1 pound pork tenderloin
Kosher or sea salt and freshly ground pepper to taste
3/4 cup cranberry or apple juice
2 teaspoons spicy brown mustard
1 teaspoon cornstarch
1 cup sweet cherries, halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed
- Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap. With the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Season meat with salt and pepper.
- Place a small amount of oil on a paper towel and use it to coat the bottom of a large skillet. Heat skillet over medium-high heat. Add meat and cook for 4 to 6 minutes or until meat is slightly pink in center, turning once. Remove from skillet; keep warm.
- Combine the cranberry or apple juice, mustard and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir cherries into cranberry mixture. Serve over pork medallions.
Makes 4 servings.