Pork Medallions with Cherry Port Sauce
Transform your weeknight dinner into a gourmet experience with these succulent Pork Medallions with Cherry Port Sauce. This elegant dish combines tender, golden-seared pork tenderloin medallions with a rich, velvety sauce made from port wine, cherry preserves, and fresh thyme. Enhanced by the sweetness of sautéed shallots and the fragrance of minced garlic, this recipe achieves a perfect balance of savory and sweet flavors. The sauce reduction not only intensifies the luxurious cherry-infused notes but also creates a glossy finish that clings beautifully to the pork. Serve this impressive entrée with optional fresh cherry garnish for a sophisticated touch. Ready in under an hour, this recipe is ideal for dinner parties or special occasions, celebrating bold flavors with refined simplicity.
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Recipe Information
Ingredients
- 1 piece (about 1 pound) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 2 tablespoons Shallots, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Port wine
- 0.5 cup Chicken broth
- 0.25 cup Cherry preserves
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Fresh cherries, halved and pitted (optional, for garnish)
Instructions
Trim any excess fat or silver skin from the pork tenderloin. Slice it into 1-inch-thick medallions.
Season both sides of the pork medallions with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the pork medallions in a single layer.
Sear the pork medallions for 2-3 minutes per side, or until golden brown. Remove them from the skillet and set aside on a plate, loosely covered with foil.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the chopped shallots and garlic. Sauté for 2-3 minutes, stirring frequently, until softened and fragrant.
Deglaze the skillet by pouring in the port wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Add the chicken broth, cherry preserves, and thyme to the skillet. Stir to combine and bring the mixture to a simmer.
Reduce the sauce over medium heat for 8-10 minutes, or until slightly thickened.
Return the pork medallions to the skillet, nestling them into the sauce. Simmer for another 5-7 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
Adjust seasoning with additional salt and pepper, if needed.
Transfer the pork medallions to serving plates and drizzle generously with the cherry port sauce.
If desired, garnish with fresh cherries and a sprinkle of thyme. Serve immediately.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 14.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
