Pan Fried Pork Tenderloin Medallions with a Fresh Cherry Sauce
Recipe from Smithfield

This yummy sauce makes for a memorable meal.


Pan Fried Pork Tenderloin Medallions with a Fresh Cherry Sauce

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Servings: 2
Total Time: 20 mins
Related Categories: Cherries, Dinner, Easy and Quick Dinners, Pork, Pork Tenderloin, Quick and Easy, Quick and Easy Dinners, Sauces
 
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Ingredients
  • 1 
    Smithfield Pork Tenderloin (approximately 1-2 pounds)
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  •  
    Canola oil for frying
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  • 1  cup
    flour
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  • 3  teaspoons
    salt
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  • 1  teaspoon
    freshly ground pepper
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For Cherry Sauce:
  • 1/4 - 1/2  cup
    cherry juice or red wine
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  • 2  tablespoons
    of balsamic vinegar
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  • 1  teaspoon
    brown sugar
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  • 1/2  teaspoon
    dry mustard
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  •  
    Salt and pepper
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  • 2  tablespoons
    butter
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  • 1  cup
    of cherries, pitted and halved
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Directions
1.
Cut the pork tenderloin into 1/2- to 3/4-inch medallions and place inside a zip top plastic bag one at a time. Pound with a rolling pin until the medallion is 1/4 inch in thickness. Repeat with remaining medallions.
2.
In a large skillet, add enough oil to cover the bottom of the pan and heat over medium-high heat.
3.
While oil is heating, add flour, salt, and pepper to a 9x13-inch baking dish. Dredge pork medallions in flour mixture and place in the hot oil. Brown on both sides and remove from pan. Keep cooked medallions warm in the oven while preparing cherry sauce.
4.
Add the cherry juice and vinegar to the skillet, stirring constantly and loosening up the bits on the bottom of the pan. Add brown sugar, dry mustard, and salt and pepper to taste. Cook until slightly thickened. Add butter and stir until melted.
5.
Toss in fresh cherries and serve with fried pork medallions.
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