Pork Medallions with Cherry Pomegranate Pan Sauce Recipe

By cweeks

Ingredients

• 2 (1-pound) pork tenderloins, trimmed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoon olive oil
• 1/2 cup dry red wine
• 1 bottle Robert Rothschild Farm Cherry Pomegranate Habanero Sauce
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons butter

Details

Servings 1
Adapted from robertrothschild.com

Preparation

Step 1

1. Cut each pork loin crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat small amount of oil in a large nonstick skillet over medium-high heat. In batches, add pork to pan; cook 3 minutes on each side. Remove pork from pan; keep warm.

Immediately add wine to pan over medium high heat to deglaze, scraping all small bits from the bottom. Add the Cherry Pomegranate Habanero sauce and thyme to the pan and reduce heat to medium, stirring; cook 2 minutes. Whisk in butter to melt, return pork and any drippings to pan, turning medallions to coat with sauce. Remove from heat and serve medallions with sauce.

Simmer Sauces