Do you struggle to find creative ways to prepare pork tenderloin medallions? If so, you’re in luck! I have a recipe that is sure to delight your taste buds and leave you wanting more.
This Pork Medallions With Port Wine and Dried Cherry Pan Sauce Recipe is the perfect dish for any special occasion or weeknight dinner. It’s easy to make, flavorful, and pairs well with a variety of sides.
The combination of sweet ruby port wine, tart dried cherries, and savory stone-ground dijon mustard creates a rich and complex sauce that perfectly complements the tender pork medallions. This recipe is also lightened up with cooking light pork medallions for those looking for healthier options without sacrificing flavor.
Join me on this culinary journey as we dive into the ingredient list, step-by-step instructions, and serving suggestions for this delectable dish. Get ready to impress your dinner guests with this mouth-watering Pork Medallions With Port Wine and Dried Cherry Pan Sauce Recipe.
Why You’ll Love This Recipe
If you are looking for a mouth-watering protein-filled dish with a velvety red wine sauce, then this Pork Medallions with Port Wine and Dried Cherry Pan Sauce Recipe is perfect for you. The combination of port wine, dried cherries, and stone-ground mustard creates an explosion of unique flavors that will tantalize your taste buds.
This recipe is the ideal meal for special occasions or even just an intimate dinner party. Impress your guests with this sophisticated yet comforting dish, showcasing quality ingredients that’ll bring the perfect balance to your plate.
Moreover, this dish is also healthy and easy to make. The pork medallions are cooked in a mixture of butter and olive oil, which adds richness and flavor without adding too many calories. Plus, by using cooking light pork tenderloin medallions, you trim down on fat while keeping the meat tender and juicy.
The port wine sauce features dried cherries, which are excellent sources of vitamins A and C, dietary fiber, and antioxidants. These nutritive elements found in the cherries can give a boost to your immune system while also backing up digestion.
In conclusion, the perfect blend of sweet and savory flavors from the cherry port sauce makes this pork medallion recipe irresistible. It has nutritional value as well – what could be better? This recipe is ideal to impress your guests or even to treat yourself to some fantastic gourmet cuisine.
Below is the ingredient list you’ll need to make these succulent Pork Medallions with Port Wine and Dried Cherry Pan Sauce.
- Pork medallions (you may use pork tenderloin medallions)
- 1 tablespoon of olive oil
- 1 tablespoon of butter
Spices and Seasonings:
- Fresh ground black pepper
- Kosher salt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon stone ground dijon mustard
- 3/4 cup dried cherries
- 1 cup ruby port (sweet red wine)
Liquids and others:
- Chicken broth (substitute with pork, vegetable or beef broth)
Garnish Ingredients (Optional):
Most of these ingredients are readily available in your pantry or at a grocery store, so you don’t have to worry about searching for them all over town. Your taste buds are in for an exquisite experience with this blend of flavors!
The Recipe How-To
Here’s How to Cook Pork Medallions with Port Wine and Dried Cherry Pan Sauce:
Step 1: Preparation
Start by preparing the ingredients: 1 pound pork tenderloin, trimmed of excess fat, and cut into 1 1/4-thick medallions.
Season the pork medallions with 1/2 teaspoon of kosher salt and fresh ground black pepper, then set aside.
Chop 2 teaspoons of fresh parsley and set aside.
In a small bowl, whisk together 1 tablespoon stone ground dijon mustard, 1 tablespoon Worcestershire sauce, and 2 tablespoons olive oil. Set aside.
Step 2: Prepare the Dried Cherry Pan Sauce
In a small saucepan over medium-high heat, add 1 cup ruby port, and bring to a boil. Reduce heat to low and simmer for about 10 minutes until the port reduced to about two tbsp.
In another small saucepan over medium-high heat, add 3/4 cup water and bring it to a boil. Add the dried cherries (4 tsp) to the pot along with two teaspoons of seedless raspberry jam. Simmer for about five minutes until the cherries are tender. Remove from heat.
Step 3: Cook Pork Medallions
Heat a large skillet over medium-high heat until hot. Add 2 teaspoons vegetable oil and swirl to coat.
Working in batches, add the seasoned pork medallions to the skillet and cook for three minutes on each side until browned or until cooked through medium rare (145°F internal temperature) – this should take around six minutes per batch.
Once cooked remove pork medallions port wine from pan onto plates and cover with foil loosely so they retain their heat while you make the cherry port wine sauce.
Step 4: Cherry Port Sauce
To the same pan, over medium-high heat and add the sauteing shallots (1/4 cup minced shallots) to it. Cook for one to two minutes until they become translucent.
Add 1 1/2 cups of port wine that is sweet red and cook for one minute or until the sauce has reduced a bit.
Add 1/8 teaspoon salt, 1/8 teaspoon fresh ground black pepper, 2 teaspoons of fresh thyme leaves, and your boiled down ruby port sweet to the pan. Cook for an extra three to five minutes until the sauce thickens slightly.
Turn off the heat and stir in 3/4 cup of the boiled cherries; reserve the remaining cherries for serving.
Serve the pork medallions and top them with cherry port sauce, parsley or red Wine with Pork Tenderloin Medallions as sides.
Substitutions and Variations
Making substitutions in any dish can alter the overall taste and texture. However, sometimes making substitutions can be a necessity, so here are some possible substitutions and variations for the pork medallions with port wine and dried cherry pan sauce recipe:
– Pork tenderloin medallions: This recipe calls for pork tenderloin medallions, but you can substitute with pork chops or even pork loin medallions.
– Dried cherries: If you don’t have dried cherries on hand, you can substitute with other dried fruits such as raisins, cranberries, or apricots. However, keep in mind that it will affect the flavor profile of the dish.
– Port wine: Ruby port is used in this recipe, but you can also use tawny or white port wine. Alternatively, you could substitute with a sweet red wine like Cabernet Sauvignon or Merlot.
– Stone ground dijon mustard: Use regular Dijon mustard if stone ground is not available.
– Shallots: Substitute with onion if you don’t have shallots on hand.
– Olive oil: Vegetable oil or canola oil can be used instead of the olive oil.
– Butter: You can add a tablespoon of butter towards the end when making the cherry pan sauce for a richer flavor profile.
– Wine Cherry Sauce: Add a tablespoon of cherry preserves to the sauce for an extra cherry flavor.
Keep in mind that these substitutions and variations may change how the dish turns out, so experiment wisely to get delicious results.
Serving and Pairing
This pork medallions with port wine and dried cherry pan sauce recipe is a delicious and elegant dish that is perfect for special occasions or a romantic dinner at home. The combination of tender pork medallions, sweet port wine, and tart dried cherries creates a complex flavor profile that will delight your taste buds.
When it comes to serving this dish, I recommend plating the pork medallions with a generous drizzle of the cherry port sauce on top. Garnish with freshly chopped parsley for a pop of color and bright flavor.
As for pairing, this dish pairs exceptionally well with red wines such as a dry red or a sweet red wine. One cup of ruby port wine is used in the dried cherry pan sauce recipe itself, which matches perfectly with the meat. Pinot Noir and Merlot are excellent choices to enhance the flavors of both the pork and the sauce. If you prefer white wine, try an oaked Chardonnay or Viognier to complement the sweetness of the cherries.
For sides, consider serving roasted vegetables such as Brussels sprouts or green beans, or creamy mashed potatoes, rice pilaf, or baked sweet potato wedges as accompaniments. This will add balance to your meal by providing different textures and tastes.
Overall, this pork medallions recipe is sure to impress your guests, whether you’re hosting a fancy dinner party or having a cozy night in. With its decadent combination of flavors and simple yet sophisticated presentation, it’s no wonder why it’s one of Cooking Light’s most popular dishes.
Make-Ahead, Storing and Reheating
Pork medallions with port wine and dried cherry pan sauce are perfect for preparing in advance. In fact, this recipe can be assembled a day ahead, which makes it ideal for dinner parties or holiday meals. Here’s how you can make the most of your leftover pork medallions:
To store: Once your pork medallions are cooked, let them cool down to room temperature. Then wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container in the fridge. The pork can be stored for up to three days.
To reheat: When it’s time to serve, preheat the oven to 375°F. Take out the pork medallions and let them come to room temperature while the oven heats up. Place them in an oven-safe dish and cover loosely with aluminum foil. Bake in the oven for about 15 minutes or until heated through.
For the port wine and dried cherry pan sauce, you can reheat it on the stove over medium heat or in the microwave for about a minute, stirring occasionally until warm.
Overall, these pork medallions with port wine and dried cherry pan sauce are a flavorful meal that can be easily made ahead of time, stored properly and reheated to perfection.
Tips for Perfect Results
The preparation of Pork Medallions With Port Wine and Dried Cherry Pan Sauce can be intimidating for many, but don’t worry, these tips will help you achieve a perfect meal that will impress your guests.
1. Keep the pork tenderloin trimmed
It is essential to remove any fat or membranes near the exterior of the pork tenderloin before cutting it into medallions. This step will improve the texture of the meat and prevent any rubbery texture.
2. Don’t overcook the pork medallions
Cooking pork medallions too long can dry them out, resulting in an unpleasant taste and texture. Therefore, keep an eye on them and cook until they reach an internal temperature of 145°F.
3. Add dried cherries early during cooking
Dried cherries are the centerpiece of this recipe, adding a sweet and tangy flavor to the pan sauce. To ensure that they rehydrate and release their flavor properly, add them early in the cooking process.
4. Use a high-quality port wine
The quality of port wine used in this recipe affects the final taste of the dish significantly. Choosing a high-quality ruby port is recommended because it is sweeter than other red wines.
5. Thicken the sauce with cherry preserves or cornstarch
In case your sauce seems thin, you can always adjust it by adding either cherry preserves or cornstarch. Add a tablespoon of cherry preserves or half tablespoon of cornstarch at a time while stirring constantly until desired thickness.
By following these simple but crucial tips, you can create a beautiful pork medallions with port wine and dried cherry pan sauce that will delight your family and friends.
In conclusion, the Pork Medallions with Port Wine and Dried Cherry Pan Sauce recipe is an excellent choice for any occasion. With its unique blend of flavors, this dish is sure to satisfy the most discerning palate. The succulent pork medallions are cooked to perfection and then smothered in a rich pan sauce made from dried cherries, port wine, and other delicious ingredients.
What makes this recipe so special is not just its incredible taste but also how easy it is to make. With minimal preparation time and simple ingredients that can be found at any grocery store, you can impress your guests with this restaurant-quality dish without breaking the bank or spending hours in the kitchen.
Whether you are looking for an elegant dinner party entree or just want to treat yourself to a special meal, this recipe is definitely a must-try. So why not give it a go today? I guarantee that once you taste the amazing flavors of Pork Medallions with Port Wine and Dried Cherry Pan Sauce, you’ll be hooked!
Pork Medallions With Port Wine and Dried Cherry Pan Sauce Recipe
- 1 cup ruby port (or other sweet red wine)
- 1/3 cup dried cherries
- 4 teaspoons raspberry jam
- 2 teaspoons stone ground dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 -1 1/2 lb pork tenderloin
- kosher salt
- fresh ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- chopped parsley
- Whisk together the first five ingredients. Set aside.
- Slice tenderloin into 1" slices. Cover with a sheet of plastic wrap and whack once or twice with a meat mallet or the bottom of a heavy pan. Season with salt and pepper.
- Add oil to a medium skillet (not non-stick). Heat over medium heat until it shimmers. Cook pork until golden brown, 2-4 minutes on each side. Remove to a plate.
- Add sauce mixture to pan. Scrape any fond (brown bits) up off the bottom of the pan. Bring to a boil and reduce by half, 3-5 minutes. Off heat, whisk butter into sauce. Spoon over pork and sprinkle with parsley.