Pork Medallions with Red Wine-Cherry Sauce
Simple to make and perfectly balanced between savory and sweet, this fast pan sauce uses a secret ingredient: cherry preserves.Yield: Serves 4 (serving size: 3 pork medallions and about 2 tbsp. sauce)
|1 tablespoon||olive oil|
|1||(1-lb.) pork tenderloin, trimmed and cut into 12 slices|
|1 tablespoon||chopped fresh thyme, divided|
|1/2 cup||dry red wine|
|3/4 teaspoon||kosher salt|
|1/2 teaspoon||black pepper|
|1 cup||unsalted chicken stock|
|1/3 cup||cherry preserves|
Heat oil in a large skillet over medium-high. Add pork slices; cook 2 minutes on each side. Remove pork from pan; keep warm.
Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with remaining 1 teaspoon thyme.