A super easy crowd pleaser, start with pastured pork and serve to company for rave reviews every time.
- 3/4 cup dried cherries (or dried cranberries)
- Olive oil
- 1 lb. pork tenderloin, trimmed of fat and cut into 12 medallions
- Salt and freshly ground pepper to taste
- 1 shallot, finely chopped
- 1/2 cup tawny port
- 1/4 cup balsamic vinegar
- 1 cup chicken stock (I used instant bouillon)
- 1/2 tsp. dried thyme leaves
- 1 tsp. cornstarch
- In a small saucepan, combine dried cherries (or cranberries) and 1 cup water. Bring to a simmer and cook for 3 minutes. Drain, retaining both liquid and fruit. Set aside.
- In a large skillet, heat oil over medium heat. Season pork with salt and pepper and add to the skillet. Cook until browned on the outside and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm. Do not wash the skillet.
- Add shallots to the skillet and sauté, stirring for 30 seconds, pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits from the pork. Boil until reduced by half, about 3 to 5 minutes. Add chicken stock, thyme and the reserved cherry cooking liquid. Boil until reduced again by half, 5 to 7 minutes. In a small bowl, dissolve cornstarch in 1 Tbsp. water. Whisk into the sauce and cook, stirring, until slightly thickened and glossy. Stir in the reserved cherries and season with salt and pepper. Spoon the sauce over the medallions and serve.