Pork Medallions with Red Wine-Cherry Sauce

By mschweickert

Ingredients

• 1 tablespoon olive oil
• 1 (1-lb.) pork tenderloin, trimmed and cut into 12 slices
• 1 tablespoon chopped fresh thyme, divided
• 1/2 cup dry red wine
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup unsalted chicken stock
• 1/3 cup cherry preserves

Details

Adapted from cookinglight.com

Preparation

Step 1

Heat oil in a large skillet over medium-high. Add pork slices; cook 2 minutes on each side. Remove pork from pan; keep warm.

Step 2

Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with remaining 1 teaspoon thyme.

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Add pork slices; cook 2 minutes on each side. Remove pork from pan; keep warm.

Step 2

Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with remaining 1 teaspoon thyme.