Tuesday, July 16, 2013

Cherry Pork Tenderloin Medallions

This recipe really was a joy to make, it's simplicity made it a great week-night meal and the flavor was absolutely superb. The meal can be made corn-free by using potato starch in place of the cornstarch.

Recipe by Megan Vasquez, adapted from Linda Larsen

Time: about 30 minutes
Yield: 4 servings

Side dish suggestions: stir-fried and steamed green beans, baked potato

- 1 pound pork tenderloin
- salt
- pepper
- 1/4 c. flour of your choice (I used gluten free)
- 2 Tbsp. olive oil or coconut oil
- 3/4 c. sweet red wine (or apple or cherry juice)
- 2 tsp. cornstarch
- 1 Tbsp. brown sugar or honey
- 1/4 c. applesauce
- 1 Tbsp. brown mustard (Dijon works fine)
- 1 c. cherries, pitted and halved

Begin heating the oil in a large nonstick skillet. Cut the pork crosswise into 1" slices. Place between two sheets of wax paper and pound with a meat mallet or heavy rolling pin until 1/2" thick. Sprinkle with salt and pepper and flour on both sides. Add the tenderloin slices to the skillet and cook for about 10 minutes, turning once, or until pork is slightly pink in the center and internal temperature registers 155 degrees F. Remove pork from skillet and place on serving platter; cover with foil.

Add wine and mustard to the skillet; cook and stir over medium high heat until sauce thickens and bubbles. Sprinkle cornstarch over the mixture while stirring. Add cherries and applesauce; cook and stir for 2 minutes longer. Return the pork to the skillet for one minute to heat through; then serve. Spoon sauce over the pork and enjoy!

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