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 using 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. It is perfect for a quick weeknight meal, but is most definitely company worthy. Pinot Noir is known for it’s black cherry nuances, making it the perfect choice as a base for the pan sauce. As a Pinot Noir grower and winemaker, I can’t imagine a more lovely flavor.
Pork Medallions with Pinot Noir-Cherry Pan Sauce
Ingredients
- 1-1/4 lbs pounds pork tenderloin, sliced into ½ inch thick medallions
- salt and pepper
- 1Tablespoon olive oil, plus 1 teaspoon
- 2 Tablespoons shallots, chopped
- 1/2 cup chicken broth
- 1/4 cup Pinot Noir
- 1/4 cup dried cherries
Directions
- 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.
I hope you enjoy the combination of tangy and sweet in this very special recipe created to pair perfectly with our Pinot Noir…enjoy!
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Two Years Ago: Cinnamon Swirl Toast with Pears and Mascarpone
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chris says
Thursday, February 23, 2012 at 10:49 pmi’ll bookmark this one… looks delish
Barbie with a T says
Friday, February 24, 2012 at 12:23 amPork tenderloin is such a tender piece of meat, we should eat more of it. After all it is the “other white meat” and is more healthy than red meat. Unfortunately I love both red and white meat….I bet the tenderloin is good with that good cherry sauce. And I know you wine would compliment the meal in the most perfect combination.
Carolyn says
Friday, February 24, 2012 at 12:23 amThis sounds delicous. I would love for you to include the other dishes to be served with this recipe. Sometimes I need more inspiration than at other times. I am thinking a wild rice casserole, steamed asparagus, broccoli,or roasted tomatoes and a good green salad. I have supper club coming up soon and this may be the perfect entree.
Many thanks!!
Carolyn
jeanne says
Wednesday, October 19, 2016 at 3:04 pmSweet potatoes or winter squash would be good too!
Dawn says
Friday, February 24, 2012 at 12:49 amWow, this looks fantastic. I love the idea of cherries soaked in Pinot Noir…yummo.
Darryl in Austin says
Friday, February 24, 2012 at 12:52 amHoly smokes I’m on a diet and yes please, it looks good!
Stephanie says
Friday, February 24, 2012 at 4:43 pmThat looks so tasty! I could really go for some of that and wine right now even though its only 9:45am
Jo Atwood says
Sunday, June 10, 2012 at 1:54 pmI have made this several times now. It took one bite to make it to our weekly menu. It is absolutely divine and so simple to make.
Roz says
Sunday, July 20, 2014 at 2:36 pmThis looks amazing! What does it mean to tent with foil?
Cathy says
Sunday, July 20, 2014 at 2:37 pmPlace foil loosely over the top.