Thursday, July 7, 2011

Pork Medallions with Cherry Sauce

I frequently come across recipes pairing pork with sweet sauces or sides. Pork chops with applesauce. Orange glazes on ham. Brown sugar and brandy sauce with a tenderloin. The sweet and savory is a winning combination. Cherries offered an interesting new twist.

adapted from a Better Homes and Gardens recipe

serves 4

The Ingredients:
1 lb pork tenderloin
nonstick cooking spray
3/4 cup cranberry juice or apple juice
2 tsp spice brown mustard
1 tsp cornstarch
1 cup sweet cherries, pitted and halved or 1 cup frozen pitted dark sweet cherries, thawed

The Process:
Trim fat from pork. Cut pork crosswise into 1-inch-thick slices. Place each slice between 2 pieces of plastic wrap. With the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and freshly ground black pepper.

Coat an unheated large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Transfer to a serving platter; keep warm.

Combine cranberry juice, mustard, and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir cherries into mixture in skillet. Serve over pork.

My Modifications:
We opted for apple cider in the sauce and frozen cherries in lieu of fresh. The frozen cherries may be a small time saver, however I doubt the dish made with frozen fruits can hold a candle to a sauce made with fresh cherries. I also diminished the amount of mustard by half, for the sake of the mustard-phobe in the house.

The Review:
Simple and fast are two key qualities that ensure a recipe will find a place in our regular repertoire. This recipe has the advantage of adaptability as well. In a pinch I was able to throw this together from the contents of our freezer with a side of couscous and some frozen veggies. Sun ripened cherries, a cut of pork from a local farm and a simple seasonal salad easily push this meal into the realm of simple gourmet.

No comments:

Post a Comment