Pork Medallions with Dried Cherry Sauce
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.
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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.