Pork Medallions With Red Wine-Cherry Sauce

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"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."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

ellie

Very good -- made as directed except instead of the wine I used chicken broth. Served with salad and sautéed zucchini. A very good meal. Thanks for sharing!

review by:
(2 Jul 2017)