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Pork Medallions with Dried Cherry Sauce

No recipe image available.The flavors of this quick pork tenderloin sauté say 'cool weather'. The dish would make a perfect holiday entrée for a small group. Serve with potatoes mashed with a little goat cheese, steamed green beans and warm dinner rolls.

Recipe Ingredients:

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

Cooking Directions:

  1. Gently pound each pork medallion with heel of hand to flatten to a thickness of 1/2 inch.
  2. 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.
  3. 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.
  4. Return pork to pan; heat through and coat medallions generously with sauce.

Makes 4 servings.

Recipe provided courtesy of National Pork Board.