Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The pan sauce gets its concentrated fruit flavor, body, and thickness from tart-sweet cherry preserves, a great complement to the pork and red wine. Try a Merlot or Cabernet for the wine, or sub in unsalted chicken stock.

Adam Hickman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Victor Protasio

Recipe Summary

Yield:
Serves 4 (serving size: 3 pork medallions and about 2 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high. Add pork slices; cook 2 minutes on each side. Remove pork from pan; keep warm.

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  • Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with remaining 1 teaspoon thyme.

Nutrition Facts

251 calories; fat 7.4g; saturated fat 1.8g; mono fat 4g; poly fat 1g; protein 24g; carbohydrates 18g; cholesterol 74mg; iron 1mg; sodium 452mg; calcium 12mg; sugars 16g; added sugar 16g.
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