Recipe of the Month - March 2013
Published on March 19, 2010 - 3:45 pm
Pork Tenderloin Medallions with Michigan Dried Cherry Pan Sauce
Yield: 4 servings
2 pork tenderloins (about 2 pounds)
Salt and freshly ground black pepper, as needed
Olive oil, as needed
2/3 cup port wine
1 cup dried sweet cherries
1 1/3 cup chicken stock or low-sodium canned broth
2 teaspoons fresh rosemary, minced
Trim any excess fat and silver skin from the tenderloins and cut into 1-inch thick medallions. Press down on the medallions with the flat side of a broad knife, until they are only 3/4-inch thick. Sprinkle the medallions with salt and pepper.
Pour oil in a skillet and heat to shimmering over medium-high heat, swirling the pan so oil covers the bottom. Sear the pork until brown on one side, about 1½ minutes. Turn medallions with tongs and sear on the other side, another 1½ minutes. Transfer meat to plate.
Add the port wine and cherries to the same pan the pork was sautéed in. Over medium-high heat, scrape pan with a wooden spoon to remove the fond from the bottom; allow the liquid to reduce for 1-2 minutes. Increase the heat to high and add the stock, rosemary and any juices from the pork plate. Cook the liquid for another minute, or until it becomes syrupy. Reduce the heat to medium and return the meat to the pan, spooning juices and cherries over the top. Allow the medallions to reheat and the flavor to develop.
Adjust the sauce with salt and pepper to taste. Serve immediately.
Wine Pairing Recommendation:
Montoya Pinot Noir - Available at Cost Plus Wine in Eastern Market
Wine pairing recommendation provided by:
Wine Counselor SM