- Home
- Main Dish
- How To make Medallions Of Pork Tenderloin with Cherry Meat Sauce
How To make Medallions Of Pork Tenderloin with Cherry Meat Sauce
---------- exported from cookworks for meal-master, v7.0
title: medallions of pork tenderloin with cherry meat sauce categories: servings: 16
8 lb pork tenderloin
1 t salt
1 t fresh ground black pepper
1/4 c peanut oil
2 c currant jelly
1 c raspberry vinegar
3/4 c orange juice
1 t dried tarragon
4 c dark sweet cherries
season medallions with salt and pepper heat oil in a large covered skillet, over a medium flame add medallions and brown well on both sides drain fat from pan combine currant jelly, vinegar, orange juice, and tarragon pour over medallions, cover, and simmer for 25 minutes turn, cover, and simmer 20 minutes, until tender remove from heat remove chops to a serving platter or service plates add cherries to pan and stir once spoon over medallions serve hot
-----
How To make Medallions Of Pork Tenderloin with Cherry Meat Sauce's Videos
Pork Tenderloin Medallions with Dijon-Cream Sauce and Couscous
For this an many other videos and recipes
Southern Foods at Home: Pork Tenderloin Medallions with Apple Raisin Chutney
SouthernFoodsatHome.com
Chef Mike prepares some all natural Southern Foods at Home pork tenderloin medallions with a mouth watering apple raisin chutney. Please check us out on Twitter.com/SouthernFoods and now on Flickr.com/Photos/SouthernFoodsatHome. Also feel free to use our videos, but please link back to our website at SouthernFoodsatHome.com
Simply Gourmet- Pork Tenderloin
Check out this delicious recipe for wrapped pork tenderloin with grilled vegetables.
Pork Medallions & Mustard Sauce: Simple mid-week treat
Pork Tenderloin seasoned and cut into simple medallions, served with an easy, but yummy, mustard sauce. Now there's a mid-week treat that anyone could rustle up.
For the ingredients:
If you need measurements in cups check the Totally Sacha conversion tables:
Check out Totally Sacha and the team at
Join me on Facebook:
Tweet me on twitter:
Browse my Instagram photos at
Explore my Pinterest:
Enjoy
Sacha
Seasoned Pork Tenderloin in a Rosé Cherry Cream Sauce!
Goodtaste.tv
Prepare to be AMAZED! Chef Adrian Perez with Cooking Connections at H-E-B Montrose is right on target with this specialty dish for fall. Rich colors, rich flavors mark the season — and this creative dish continues the trend! Natural pork tenderloin cut into manageable medallions, made with a bottle of your favorite rosé wine (we used a Sacha Lichine), pitted cherries and a delectable cream sauce you'll want to copy and reuse again and again...
Chef Perez guides you through all of the steps, from how to properly sear your pork so that it retains its juiciness and caramelizes correctly, as well as recommends a few key ingredients along the way. Like his prized choice for olive oil, Ottavio Private Reserve, which is smooth, buttery and extremely affordable at under $10. Also, Adam's All-Purpose House Rub (no MSG, gluten-free) for the Harvest Pride baby red potatoes we oven-roasted simultaneously for platting with the pork.
The real secret, as they say, is in the sauce! The rosé cherry cream reduction is just beautiful. Light, sweet and fruity until the very last bite. And it's so easy! A good recipe for any weekday meal or holiday...
Pork Tenderloin Recipe with Zinfandel, Bing Cherry and Roasted Onion Warm Compote
For an inexpensive, yet elegant meal, a pork tenderloin recipe is hard to beat.
Chef Jason Hill shares his favorite recipe for pork tenderloin topped with a Zinfandel, Bing Cherry and Roasted Onion Warm Compote.
This roast pork recipe uses just a few ingredients and is perfect for a dinner party or weeknight meal. It's one of the easiest pork tenderloin recipes out there designed for the home cook.
To prepare the pork tenderloin, you'll need:
2 1/2 pounds boneless pork tenderloin, removed of most fat
2-4 tablespoons olive oil
Fresh sea salt and cracked pepper
3 fresh onion slices
Drizzle a couple tablespoons of olive oil on both sides of the pork loin and rub into the meat. Season with sea salt and fresh cracked pepper on both sides.
Preheat an oven-proof saute pan over medium heat. Add 1 tablespoon olive and add the tenderloin. Sear the meat about 3-5 minutes on each side.
Next, place three sliced onion rings on pan, then set tenderloin back onto pan. Place pan into the oven at 375 F for about 30 minutes, or until the internal temperature reaches about 150 F. This will continue to carry over cook to about 160 F.
To make compote, you'll need the
Caramelized onions from the pan
1 tablespoon honey
1 teaspoon butter
1/2 cup dried pitted bing cherries (or other dried fruit)
1/4 cup red Zinfandel wine
1/4 teaspoon salt
Fresh Cracked Pepper
Preheat saucepan on low. Add butter and melt down. Add the caramelized onions from the pork pan and stir around. Next add cherries or other dried fruit. Stir in the honey. Set on low and cover for 5 minutes. Next, stirring, add 1/4 cup Zinfandel and cover pot again for another 5-10 minutes. When the wine has cooked down, season the compote with salt and pepper to your taste.
Cut your medallions about 1/2 inch thick. You can serve 2-4 slices per serving. Top the pork with the cherry sauce and served with fresh roasted potatoes and fresh green beans if desired.
Thanks for watching! SUBSCRIBE!
LIKE ME ON FACEBOOK FOLLOW ME ON TWITTER
FOLLOW ME ON INSTAGRAM