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Pork Medallions With Cherry Port Sauce

The first time I tasted this dish, it was at a small bistro tucked away on a cobblestone street during a misty autumn evening in Paris. The tender pork, kissed with the sweet-tart cherry port sauce, was a revelation. The way the richness of the pork mingled with the fruity, slightly boozy sauce created a symphony of flavors that danced on my palate. Ever since, I’ve strived to recreate that magic in my own kitchen, and this recipe brings me right back to that cozy Parisian evening.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 3
Yield: 1 tenderloin
Dietary Type: Gluten-Free

Ingredients

1 teaspoon table salt
½ teaspoon ground black pepper
1 lb pork tenderloin
2 tablespoons olive oil
⅓ cup port wine
½ cup sweet dried cherries
⅔ cup canned low sodium chicken broth
2 teaspoons minced fresh rosemary
table salt (to taste)
ground black pepper (to taste)

Equipment Needed

Paring knife
Chef’s knife
Heavy-bottomed pan (at least 10 inches across the bottom)
Tongs
Wooden spatula

Instructions

Begin by preparing the pork tenderloin. Carefully remove the silver skin (also called silverweed) – that thin, iridescent membrane – to prevent the medallions from curling during cooking. To do this, slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action to separate it.
Slice the prepared pork tenderloin into medallions that are approximately 1-inch thick.
To tenderize the medallions and ensure even cooking, gently flatten each slice. Place a medallion on a cutting board and smack it once or twice with the flat side of your chef’s knife until it’s about ¾-inch thick. Don’t overdo it; you want to slightly flatten, not pulverize!
Season the pork generously. Sprinkle both sides of the pork medallions with table salt and ground black pepper.
Heat the olive oil in a heavy-bottomed pan, preferably one that’s at least 10 inches across the bottom, over medium-high heat. Swirl the pan to distribute the oil evenly. The oil is ready when it shimmers slightly – it should not be smoking.
Sear the pork medallions in batches. It’s crucial not to overcrowd the pan; cook no more than six slices at a time. This ensures that the medallions brown properly instead of steaming. Place the medallions in the hot pan and sear without moving them until they are brown on one side, about 80 seconds. The oil should sizzle but not smoke.
Turn the medallions using tongs to avoid scraping off the sear. Sear the other side until the meat is mostly opaque at the sides, firm to the touch, and well-browned, another 80 seconds.
Transfer the seared pork medallions to a plate and set aside.
Deglaze the pan to create the flavorful cherry port sauce. Set the pan, now containing delicious browned bits from the pork, over medium-high heat. Add the port wine and dried cherries.
Boil the port and cherries, scraping the pan bottom with a wooden spatula to loosen all those flavorful browned bits. Continue boiling until the liquid reduces to about 2 tablespoons, approximately 2 to 3 minutes. This concentrated reduction is key to the sauce’s depth.
Increase the heat to high and add the low sodium chicken broth, minced fresh rosemary, and any accumulated pork juices from the plate. Boil until the liquid reaches the consistency of maple syrup, about 2 minutes. This will thicken the sauce beautifully.
Season the sauce to taste with table salt and ground black pepper.
Reduce the heat to medium and return the pork medallions to the pan, turning the meat to coat it evenly with the sauce.
Simmer the pork in the sauce to heat it through and blend the flavors, about 3 minutes. Be careful not to overcook the pork at this stage; you want it to remain tender.
Adjust the seasonings, adding salt and pepper to taste.
Transfer the pork medallions to a serving plate and spoon the luscious cherry port sauce generously over the meat. Serve immediately and enjoy!

Expert Tips & Tricks

Achieving the perfect sear: The key to a good sear is a hot pan and not overcrowding it. If the pan isn’t hot enough, the pork will steam instead of browning.
Don’t discard the pork juices: Those juices contain a ton of flavor and will add depth to your sauce.
Fresh Rosemary: Fresh rosemary adds a lovely aroma and flavor. If you don’t have fresh, use dried, but use half the amount.
Substitute for Cherry: If you can’t find good dried cherries, try dried cranberries, but adjust the sugar in the sauce as needed.
Splatter Screen: Sear with a splatter screen to prevent the oil from splattering around the kitchen.

Serving & Storage Suggestions

Serve the pork medallions with cherry port sauce immediately while they are hot and the sauce is glossy. The dish pairs beautifully with creamy mashed potatoes, roasted asparagus, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the medallions and sauce in a pan over medium-low heat, adding a splash of broth or water if needed to prevent drying. Avoid microwaving, as this can make the pork tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	313 kcal	N/A
Calories from Fat	N/A	42%
Total Fat	14.7 g	22%
Saturated Fat	3.1 g	15%
Cholesterol	98.3 mg	32%
Sodium	872.5 mg	36%
Total Carbohydrate	4.6 g	1%
Dietary Fiber	0.2 g	0%
Sugars	2.1 g	8%
Protein	32.4 g	64%

Variations & Substitutions

Fruit Variations: Experiment with other dried fruits like dried cranberries or chopped dried apricots for a different flavor profile. Adjust the sweetness of the sauce accordingly.
Wine Substitution: If you don’t have port wine, a dry red wine like Merlot or Cabernet Sauvignon can be used, but you may need to add a touch of sugar to balance the acidity.
Herb Variations: Thyme or sage can be substituted for rosemary, offering a different herbaceous note.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Make it Gluten-Free: This recipe is already naturally gluten-free, but always double-check the ingredients of your chicken broth to ensure it’s gluten-free.

FAQs (Frequently Asked Questions)

Q: How do I prevent the pork medallions from becoming dry?
A: Avoid overcooking the pork. Sear it quickly at high heat and then simmer it gently in the sauce until just heated through.

Q: Can I use frozen cherries instead of dried cherries?
A: While fresh cherries would add a bright flavor, frozen cherries might add too much moisture. Dried cherries work best.

Q: How can I thicken the cherry port sauce if it’s too thin?
A: Continue to simmer the sauce over medium-high heat until it reduces to the desired consistency. A small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) can be added as a last resort, but be careful not to add too much.

Q: Can I prepare the pork medallions ahead of time?
A: You can sear the medallions ahead of time and store them in the refrigerator. When ready to serve, prepare the sauce and then add the seared medallions to heat through.

Q: What side dishes pair well with this dish?
A: Creamy mashed potatoes, roasted root vegetables, or a simple green salad complement the richness of the pork and sauce beautifully.

Final Thoughts

This Pork Medallions with Cherry Port Sauce recipe is a delightful culinary adventure that brings a touch of elegance to any meal. Whether you’re seeking a romantic dinner for two or a sophisticated dish to impress your guests, this recipe is sure to deliver. I encourage you to give it a try and discover the magic of perfectly seared pork medallions bathed in a luscious cherry port sauce. Bon appétit!

Pork Medallions With Cherry Port Sauce Recipe