Pork Medallions with Pinot Noir-Cherry Pan Sauce

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.

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Pork Medallions with Pinot Noir-Cherry Pan Sauce

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 4


  • 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


  • 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!

One Year Ago: Crisp Spiced Chicken with Hummus Vinaigrette
Two Years Ago: Cinnamon Swirl Toast with Pears and Mascarpone
Three Years Ago: Kathleen Hepburn's Brownies
Four Years Ago: My Crazy Place 

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8 Comments and 2 Replies

  1. chris 1

    i’ll bookmark this one… looks delish

  2. Barbie with a T 2

    Pork 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.

  3. Carolyn 3

    This 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!!


  4. Dawn 5

    Wow, this looks fantastic. I love the idea of cherries soaked in Pinot Noir…yummo.

  5. Darryl in Austin 6

    Holy smokes I’m on a diet and yes please, it looks good!

  6. That looks so tasty! I could really go for some of that and wine right now even though its only 9:45am

  7. Jo Atwood 8

    I 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.

  8. Roz 9

    This looks amazing! What does it mean to tent with foil?


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