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Pork Medallions With Cherry Sauce: A Culinary Symphony

The first time I tasted pork with cherry sauce was at a small bistro tucked away in the French countryside. The richness of the pork, paired with the sweet and tart cherries, was a revelation. It was a dish that spoke of simple elegance and the magic that happens when perfectly balanced flavors come together. This recipe, while simpler than the bistro’s version, captures that same spirit, bringing a touch of rustic charm to any table.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 4
Dietary Type: Gluten-Free

Ingredients

1 1/4 lbs pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries

Equipment Needed

Large nonstick skillet
Knife
Cutting board
Measuring cups and spoons
Plate
Foil

Instructions

Begin by preparing the pork medallions. Season them evenly with 1/4 teaspoon of salt and the pepper.
Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Make sure the pan is nicely hot before adding the pork; this will help create a lovely sear.
Carefully place the seasoned pork medallions in the hot skillet. Cook until there is just a slight blush remaining in the center, about 3 minutes per side. Avoid overcrowding the pan; cook in batches if necessary to ensure even browning.
Once the pork medallions are cooked to your liking, transfer them to a plate. Tent loosely with foil to keep them warm while you prepare the cherry sauce.
Add the remaining 1 teaspoon of olive oil to the same skillet. Add the chopped shallots and sauté until they begin to soften and become fragrant, about 1 minute. Be careful not to burn the shallots; reduce the heat slightly if needed.
Pour in the low sodium chicken broth and balsamic vinegar. Add the remaining 1/4 teaspoon of salt and the dried tart cherries.
Cook, stirring occasionally, until the liquid is reduced by half, about 4 minutes. The sauce should thicken slightly and the cherries will plump up, releasing their sweet and tart juices.
Taste the sauce and adjust the seasoning with additional salt and pepper, to taste.
Pour the warm cherry sauce generously over the pork medallions on the plate. Serve immediately and enjoy!

Expert Tips & Tricks

Achieve Perfect Sear: To get a beautiful sear on your pork, ensure the pan is hot before adding the medallions. Pat the pork dry with paper towels to remove excess moisture.
Shallot Substitute: If you don’t have shallots, you can substitute with finely chopped red onion. Just be sure to cook them a little longer to mellow their flavor.
Cherry Variations: Fresh or frozen cherries can be used instead of dried cherries. If using fresh cherries, pit them and halve or quarter them depending on their size. Frozen cherries can be added directly to the sauce. You may need to adjust the cooking time slightly depending on the moisture content of the cherries.
Make-Ahead Tip: The cherry sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving. The pork is best cooked fresh for optimal tenderness.
Deglazing the Pan: Don’t skip deglazing the pan with the chicken broth and balsamic vinegar. This step helps lift all the flavorful browned bits from the bottom of the skillet, adding depth to the sauce.

Serving & Storage Suggestions

This dish is best served immediately after cooking. The juicy pork medallions, drizzled with the glistening cherry sauce, make an elegant presentation. Consider serving it alongside mashed sweet potatoes, roasted asparagus, or a simple green salad.

Leftover pork medallions and cherry sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pork and sauce in a skillet over low heat, or microwave until heated through. Be careful not to overcook the pork, as it can become dry. Adding a splash of chicken broth during reheating can help keep the pork moist.

Freezing is not recommended for this dish, as the texture of the sauce and the pork may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	238.6 kcal	N/A
Calories from Fat	N/A	43%
Total Fat	11.3 g	17%
Saturated Fat	3.2 g	16%
Cholesterol	93.6 mg	31%
Sodium	374.7 mg	15%
Total Carbohydrate	2.6 g	0%
Dietary Fiber	0.2 g	0%
Sugars	0.9 g	3%
Protein	30.2 g	60%

Variations & Substitutions

Wine Infusion: Add a splash of red wine to the cherry sauce for a deeper, richer flavor. Pinot Noir or Merlot would work well. Add it along with the chicken broth and balsamic vinegar.
Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the cherry sauce while it’s simmering.
Herby Delight: Fresh thyme or rosemary can be added to the sauce for an herbaceous twist. Add a sprig or two while the sauce is simmering, then remove before serving.
Different Fruits: Experiment with other dried fruits, such as cranberries or blueberries, in place of the cherries.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal for this recipe due to its tenderness and quick cooking time, you could also use pork loin chops. Just be sure to adjust the cooking time accordingly, and consider pounding the chops to an even thickness for even cooking.

Q: What if I don’t have balsamic vinegar?
A: You can substitute red wine vinegar, though the flavor will be slightly different. Balsamic vinegar adds a touch of sweetness that red wine vinegar lacks, so you may want to add a small amount of honey or maple syrup to the sauce to compensate.

Q: Can I make this dish vegetarian?
A: Absolutely! Substitute the pork medallions with thick slices of grilled halloumi cheese or portobello mushrooms. The cherry sauce pairs beautifully with both.

Q: How do I know when the pork is cooked through?
A: The internal temperature of the pork should reach 145°F (63°C). Use a meat thermometer to check the temperature at the thickest part of the medallion.

Q: Why is it important to tent the pork with foil after cooking?
A: Tenting the pork with foil allows the meat to rest and redistribute its juices, resulting in a more tender and flavorful final product.

Final Thoughts

This Pork Medallions with Cherry Sauce recipe is more than just a meal; it’s an experience. It’s a reminder that simple ingredients, when combined with care and attention, can create something truly extraordinary. Don’t be afraid to experiment with the variations and substitutions to make it your own. I encourage you to gather your ingredients, put on some music, and enjoy the process of creating this culinary masterpiece. And, of course, I’d love to hear about your experience and any personal touches you add to the recipe! Perhaps you’ll even discover a new favorite pairing along the way. Bon appétit!

Pork Medallions With Cherry Sauce Recipe