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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, Fall 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

A saute pan with a nonstick surface won't work for this recipe; you need the cooked-on bits left in the pan to make a flavorful sauce.

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