It seems like everyone I talk to these days is working on those last five pounds they want to lose…eating healthy can be so hard to do. However, here is a great recipe that uses the “very lean” pork tenderloin and the star of the show is a light but gorgeous pan sauce. Hopefully this will help keep the pounds off and maybe you’ll be able enjoy a glass of our Pinot Noir with this lovely meal.
Overall, this dish couldn’t be easier to put together and is perfect for a quick weeknight meal but is most definitely company worthy!
I hope you enjoy the combination of tangy and sweet in this very special recipe created to pair perfectly with our Pinot Noir…enjoy!
Pork Medallions with Pinot Noir-Cherry Pan Sauce
1-1-1/4 pounds pork tenderloin, sliced into ½ inch thick medallions
Salt and pepper
1Tablespoon olive oil, plus 1 teaspoon
2 Tablespoons shallots, chopped
½ cup chicken broth
¼ cup Pinot Noir
¼ cup dried cherries
Season the pork medallions with salt and pepper . Heat 1 Tablespoon oil in a large saute pan over medium-high heat and cook the meat until there is just a slight blush in the center, about 3 minutes per side. Transfer the meat to plate and tent with foil.
Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Deglaze the pan with the chicken broth, scraping up the brown bits. Add the Pinot Noir, ¼ teaspoon salt and the cherries; cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper if needed. Pour the sauce over the pork medallions and serve.