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Sautéed Pork Medallions with Cherry Maple Sauce

Pork and maple go together like Christmas and presents...perfectly.

November 16th, 2016

duBreton Certified Humane and organic pork

The flavours of the cherries and maple offset by the fresh cheese is spectacular...this festive looking dish is fantastic for any size dinner from two to twenty, just adjust the recipe accordingly.
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
  • 1 duBreton pork tenderloin, sliced into 8 even medallions
  • Salt
  • Pepper, freshly ground
  • 3 tsp. (45 mL) butter, divided
  • 2 tbsp. (30 mL) minced onion
  • 2 ounces (60 g) prosciutto, shredded
  • 6 ounces (180 g) dried cherries, roughly chopped
  • 1 tbsp. (15 mL) orange zest
  • 4 ounces (125 mL) Grand Marnier, or other orange liqueur
  • 8 ounces (250 mL) cherry vinegar (can be substituted for 4 ounces (125 mL) cherry juice and 4 ounces (125 mL) white wine vinegar.)
  • 3 ounces (95 mL) maple syrup
  • 4 ounces (115 g) fresh cheese seasoned with herbs and garlic (such as Boursin)
Directions
  1. Season each medallion with salt and pepper.

  2. Melt 1 tbsp. (15 mL) butter in a large nonstick skillet; sauté medallions, approximately 3 to 4 minutes on each side, until nicely browned and cooked through. Place medallions on a warm plate and cover with aluminum foil.

  3. Melt remaining butter in skillet and sauté onion and prosciutto until onion is tender and prosciutto is starting to crisp, approximately 2 minutes.

  4. Add cherries and orange zest to skillet; continue cooking while stirring for 1 minute.

  5. Carefully add Grand Marnier and immediately ignite with a long fireplace match. After the flames subside, add vinegar and reduce liquid by nearly half.

  6. Add maple syrup and bring to a boil.

  7. Return medallions to skillet and heat through, turning one. If required, use a spoon to thoroughly coat the medallions with sauce.

  8. Serve medallions in a pool of sauce and garnish with cheese piped from pastry bag (You can use a plastic sandwich bag with the tip of one corner cut off in place of a pastry bag).

Sautéed Pork Medallions with Cherry Maple Sauce
duBreton Certified Humane and organic pork

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