Cherry Orange Pork Medallions. An easy sweet and sour cherry sauce with a citrus twist goes deliciously well with pork medallions from simply seasoned and pan roasted pork tenderloin.
There’s just something about pork and fruit compotes, relishes or sauces. They seem to be meant for each other.
Pork and apples are a natural combination of course. Often when serving pork chops at our house we treat firm apples like vegetables as a side dish and perfect accompaniment to the meat.
We simply quickly sauté them in butter with a splash of apple cider vinegar, a drizzle of honey salt, pepper and a pinch of cinnamon. This sweet and sour approach to a fruit addition to pork is one I took with this recipe too.
I’ve used frozen cherries that I cut in quarters and very quickly turned them into a sweet and sour sauce with a cherry twist to serve with pan rushed pork tenderloin.
Pan rushing just means browning and then quickly roasting and since the roasting time for a pork tenderloin is only 15 to 20 minutes after being browned, that leaves just enough time to put the sauce together.
It’s so easy, it makes a quick and easy weekday dinner but so impressive that you may want to invite people over.
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You might also like these Mango Pork Medallions with Orange Black Bean Sauce:
- 2 pounds pork tenderloin
- salt and pepper to season
- 3 tbsp olive oil
- 2 cloves minced garlic
- 2 tbsp olive oil
- 2 cups chopped cherries fresh or frozen
- 1/2 tsp grated orange zest
- 1 cup orange juice
- 1/4 tsp cracked black pepper
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- 1 rounded tsp corn starch
- 1 to 2 ounces water
- salt to season
- 1/4 tsp of cinnamon
- 1/2 tsp ground ginger or 1 tsp fresh grated ginger
Heat the olive oil oil a cast iron skillet. Season the pork tenderloin with salt and pepper and quickly brown it on all sides in the hot pan.
Place the hot pan in a preheated 375 degree F oven and roast for 15-20 minutes depending on the thickness of the tenderloin. Use a meat thermometer to get a reading of 160 degrees F at the thickest part of the meat then, remove from the oven and let the meat rest for 10 minutes before thinly slicing and serving with the cherry orange sauce.
Over medium low heat add the oil and garlic to a small saucepan. Cook only for a couple of minutes before adding all the other ingredients, except the water and corn starch.
Simmer together until the volume is reduced by about 1/4.
Stir the corn starch and water together and add to the simmering sauce. Stir constantly as it thickens. Cook for only a minute or so more before serving with the sliced pork.
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