Medallions of Pork with Sour Cherry Sauce
Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.
- Servings: 4
Source: Martha Stewart Living, September/October 1991
- 2 pounds pork-loin roast, trimmed of fat
- 1 cup dried sour cherries
- 1 cup port wine
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- Salt and freshly ground black pepper
- 1/4 cup balsamic vinegar
Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.