Imagine a restaurant-quality dish that's surprisingly simple to prepare, yet delivers an explosion of sophisticated flavors that will make your taste buds dance. These succulent pork medallions with a luxurious port wine and dried cherry pan sauce are the ultimate culinary escape, transforming an ordinary weeknight dinner into an extraordinary gastronomic experience. Prepare to impress your dinner guests or treat yourself to a restaurant-worthy meal without ever leaving your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin
- 1/2 cup port wine
- 1/2 cup dried cherries
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the meat dry with paper towels to ensure proper searing.
- Slice the pork tenderloin into 1-inch thick medallions, creating approximately 8 even pieces. Season both sides generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until the oil is shimmering but not smoking.
- Carefully place pork medallions in the hot skillet, ensuring they are not overcrowded. Sear for 3-4 minutes on each side until golden brown and internal temperature reaches 145°F for medium doneness.
- Remove pork medallions from the skillet and transfer to a warm plate. Tent loosely with aluminum foil to rest and retain heat.
- In the same skillet, reduce heat to medium and add port wine, scraping up any browned bits from the bottom of the pan.
- Add dried cherries to the wine and simmer for 2-3 minutes until the liquid reduces by half and becomes slightly syrupy.
- Return pork medallions to the skillet, briefly coating them in the port wine cherry sauce to reheat.
- Plate the pork medallions, spooning the port wine cherry sauce over the top. Garnish with fresh thyme leaves.
- Serve immediately, ideally with roasted vegetables or creamy mashed potatoes as accompaniments.
Tips
- Temperature is Key: Always let your pork come to room temperature before cooking to ensure even searing and prevent tough meat.
- Dry Meat = Perfect Sear: Pat the pork medallions completely dry with paper towels to achieve that gorgeous golden-brown crust.
- Don't Overcrowd the Pan: Sear medallions in batches if necessary to maintain high heat and prevent steaming instead of browning.
- Use a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F, which ensures juicy, tender meat.
- Let the Meat Rest: Always allow your pork to rest for 5-7 minutes after cooking to redistribute juices and maintain maximum tenderness.
- Quality Matters: Use a good quality port wine for the sauce - the flavor will shine through in the final dish.
- Fresh Herbs Make a Difference: The fresh thyme isn't just a garnish; it adds a subtle, aromatic complexity to the entire dish.
Nutrition Facts
Calories: 275kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
