Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Make a serving of rice to ensure you don't miss a drop of this delicious pan sauce.

Recipe by Cooking Light November 2009


Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary test

20 mins
4 servings (serving size: 3 medallions and 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Cut pork crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.

  • Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.

Nutrition Facts

269 calories; fat 10.1g; saturated fat 3.6g; mono fat 4.9g; poly fat 0.9g; protein 24.3g; carbohydrates 17.6g; fiber 1.4g; cholesterol 81mg; iron 1.8mg; sodium 310mg; calcium 27mg.