Pork Medallions With Red Wine-Cherry Sauce
Recipe: #26271
June 18, 2017
Categories: Loins, Cherry, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Herbs, more
"This is out of the July 2017 Cooking Light Magazine. It says to try a Merlot or Cabernet for the wine, or sub in unsalted chicken stock."
Ingredients
Nutritional
- Serving Size: 1 (176 g)
- Calories 205.1
- Total Fat - 9.1 g
- Saturated Fat - 2 g
- Cholesterol - 72.5 mg
- Sodium - 1146.2 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 0.5 g
- Sugars - 7.7 g
- Protein - 20.7 g
- Calcium - 22 mg
- Iron - 1.7 mg
- Vitamin C - 2 mg
- Thiamin - 0 mg
Step by Step Method
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 unit 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.
Tips
No special items needed.