Pork Medallions with Cherry Sauce
Transform your dinner table into a gourmet experience with this elegant recipe for Pork Medallions with Cherry Sauce. Perfectly seared pork tenderloin medallions are paired with a rich and tangy cherry sauce, featuring the sweetness of cherry preserves, the depth of red wine, and the brightness of balsamic vinegar. Fresh or frozen cherries and a touch of thyme bring a burst of flavor and texture to this luscious dish. Ready in just 40 minutes, this recipe is ideal for both weeknight meals and special occasions. Serve these juicy pork medallions alongside creamy mashed potatoes, fluffy rice, or a crisp green salad for a show-stopping meal that’s as satisfying as it is beautiful.
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Recipe Information
Ingredients
- 1 piece (about 1 lb) pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot, finely minced
- 1 garlic clove, minced
- 0.5 cup red wine
- 0.5 cup chicken broth
- 1 tablespoon balsamic vinegar
- 0.5 cup cherry preserves
- 0.5 cup fresh or frozen cherries, pitted
- 1 teaspoon fresh thyme leaves
Instructions
Trim any silver skin from the pork tenderloin and cut it into 1-inch-thick medallions. Lightly press each medallion to flatten slightly.
Season both sides of the pork medallions with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the pork medallions and sear for 2-3 minutes on each side until golden brown and just cooked through. Transfer to a plate and cover loosely with foil. Repeat with the remaining medallions, adding an additional tablespoon of olive oil as needed.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced shallot and garlic. Sauté for 2 minutes, stirring frequently, until softened and fragrant.
Deglaze the skillet by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, balsamic vinegar, cherry preserves, pitted cherries, and fresh thyme to the skillet. Stir to combine and simmer for 5-7 minutes, until the sauce has thickened slightly and the cherries are softened.
Return the pork medallions and any accumulated juices to the skillet, nestling them into the cherry sauce. Simmer for 2-3 minutes, spooning sauce over the pork, until heated through.
Serve the pork medallions topped with cherry sauce. Pair with mashed potatoes, rice, or a fresh side salad for a complete meal.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 4191 mg | 182% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 92.6 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 91 mg | 7% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2628 mg | 56% | |
*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.
