Paula didn’t have to work tonight so we made a delicious meal together. I found this recipe for Pork Medallions with Red Wine-Cherry Sauce in the current issue of Cooking Light. We had a pork tenderloin in the freezer. I bought some potatoes and broccoli to go on the side. Paula made mashed potatoes while I cooked the meat. We also enjoyed a bottle of wine with dinner and then played a game. The meal was a treat.
Ingredients (for two of us…)
- 1 tablespoon olive oil
- 1 (1-lb.) pork tenderloin, trimmed and cut into 12 slices
- 1 tablespoon chopped fresh thyme
- 1/2 cup dry red wine
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup of chicken stock or broth
- 1/3 cup of cherry preserves
Heat the oil in a large skillet over medium-high. Add the pork slices and cook 2 minutes on each side. Remove pork from pan and keep warm.
Increase heat to high. Add 2 teaspoons of the chopped thyme to drippings in pan. Cook for 30 seconds. Add the wine, salt, and pepper. Cook for 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add the stock / broth and preserves. Cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon the cherry mixture evenly over pork and sprinkle with remaining 1 teaspoon thyme.
The sauce complimented the pork quite well. We also had enough to drizzle over the mashed potatoes. All in all, it was a delicious meal and quite a treat for a Monday evening!