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
- 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!