Pork Medallions with Dried Cherries

Create a colorful plate by serving the pork and cherry sauce with wild rice and steamed sugar snap peas.

Yield: 4 servings (serving size: 3 ounces pork and 2 1/2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 6.2g
  • Saturated fat: 1.7g
  • Protein: 25g
  • Carbohydrate: 22.3g
  • Cholesterol: 74mg
  • Iron: 2mg
  • Sodium: 571mg
  • Calories from fat: 22%
  • Fiber: 2.4g
  • Calcium: 35mg


  • 1 (1-pound) pork tenderloin, trimmed
  • 2 teaspoons olive oil
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried rubbed sage
  • 1/2 cup finely chopped onion
  • 3/4 cup dry white wine, divided
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon apple jelly
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup dried sweet cherries


  1. Cut tenderloin crosswise into 1/4-inch-thick slices. Heat oil in a large skillet coated with cooking spray over medium-high heat. Combine salt, black pepper, and sage, and sprinkle over both sides of pork medallions. Coat medallions with cooking spray. Add half of pork to pan; cook 3 minutes on each side or until browned. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
  2. Recoat pan with cooking spray. Add onion and 1/4 cup wine; sauté 2 minutes. Combine remaining 1/2 cup wine, broth, and next 4 ingredients in a small bowl, stirring until smooth. Add wine mixture and dried cherries to pan. Cook 4 minutes or until thick, stirring constantly. Spoon cherry mixture evenly over pork.
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