Pork Medallions with Port Cherry Glaze and Rosemary

Recipe by Catherine Pla

Serves 3-4

Pork Medallions with Port Cherry Glaze and Rosemary

• 1 pork tenderloin, trimmed of silverskin

• Kosher salt and black pepper

• 2 T olive oil

• 1 T minced shallot, or onion

• ½ c dried cherries

• ½ c Port wine (or red wine with ¼ t sugar added, or Madeira)

• ⅔ c chicken or vegetable stock

• 2 t minced rosemary

• Kosher salt and black pepper

Cut tenderloin into 1-inch thick slices and flatten each with the side of a chef knife (or lightly pound once with a meat tenderizer). Season medallions with salt and pepper on both sides. Heat olive oil over medium high heat until shimmering in a large heavy skillet. Sear slices with moving them once placed in the pan for about 2 minutes. Turn and sear again for 30 seconds and remove to a plate and keep warm.

Add shallots to the pan and saute for 3 minutes, until beginning to brown. Add port and cherries to the pan. Boil, scraping up any brown bits on the bottom of the pan, until liquid is reduced to about 3 tablespoons. Increase heat and add the stock, rosemary, and any meat juices that may have accumulated on the plate. Cook for about 2 minutes over high heat. Taste for salt and pepper and add as necessary. 

Return pork to the pan. Simmer to blend flavors, 2 minutes. Serve.