Pan Seared Pork Medallions with Tart Cherry-Red Wine Reduction
- 1 cup Montmorency tart cherry juice
- 3 tablespoons dried Montmorency tart cherries
- 2 tablespoons olive oil, divided
- 1 shallot, diced
- 1 clove garlic, minced
- 1/2 cup dry red wine (Cabernet used)
- 1 tablespoon pure maple syrup
- 1/2 teaspoon dried thyme
- Pork Medallions
- 1 pound pork tenderloin, cut into 1 1/2-inch thick medallions
- Pepper, freshly ground
Tart Cherry Red Wine Reduction
- Heat oil in a saute pan over medium heat. Add the shallot, season with a pinch of salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
- Add the wine, increase the heat to high and cook until it’s reduced by half. Stir in the Montmorency tart cherry juice, dried Montmorency tart cherries, maple syrup and thyme. Cook over high heat for 10 to 15 minutes, until the sauce is mostly reduced. Taste, and season with additional salt and pepper, if necessary.
- Preheat the oven to 400 degrees F.
- Place pork on a cutting board or plate, cut side up. Season both sides of the pork medallions with salt and pepper.
- Heat the remaining olive oil in a large cast iron skillet, or oven save pan. When the oil is very hot, but not smoking using tongs to add the pork pieces to the skillet, cut side down. Cook until golden, about 2 to 4 minutes. Use tongs to flip the medallions over, cooking the other side for 2 to 4 minutes, or until golden.
- Transfer the skillet to the oven and finishing cooking for 5 to 8 minutes.
- The most accurate way to check the doneness of the meat is with a thermometer. Pork should be cooked to 145 degrees F.
Recipe courtesy of Kelli Dunn, The Corner Kitchen.
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