Filed Under: dinner recipe, Holiday Dinner, holiday-cooking, Pork, pork recipe

Sautéed Pork Medallions with Cherry Maple Sauce

Pork is the perfect meat to pair with sweet sauces...bring on the cherry, bring on the maple syrup..bring on the pork.

November 24th, 2016

From DuBreton Pork

Cherry vinegar may be found in some gourmet food shops; or substitute 125 ml (4 ounces) cherry juice and 125 ml (4 ounces) white wine vinegar.
  • 1 (cut into 8 medaillons) Pork tenderloin
  • Salt
  • Freshly ground pepper
  • 45 ml (3 tbsp.) butter, divided
  • 30 ml (2 tbsp.) minced onion
  • 60 g (2 ounces) prosciutto, shredded
  • 180 g (6 ounces) dried cherries, roughly chopped
  • 15 ml (1 tbsp.) orange zest
  • 125 ml (4 ounces) Grand Marnier, or other orange liqueur
  • 250 ml (8 ounces) cherry vinegar*
  • 95 ml (3 ounces) maple syrup
  • 115 g (4 ounces) fresh cheese seasoned with herbs and garlic (like Boursin)
  1. Season each plump pork medallion with salt and pepper.

  2. Melt 15 ml (1 tbsp.) butter in a large nonstick skillet; sauté medallions about 3-4 minutes on each side, until nicely browned and cooked through.

  3. Remove to a warm plate and keep warm by covering with aluminum foil.

  4. Melt remaining butter in skillet and sauté onion and prosciutto until onion is tender and prosciutto is starting to crisp about 2 minutes.

  5. Add cherries and orange zest to skillet; cook and stir for 1 minute.

  6. Carefully add Grand Marnier and immediately ignite with a long fireplace match.

  7. When flames subside, add vinegar and reduce liquid by almost half.

  8. Add maple syrup and return to boiling.

  9. Return medallions to skillet to heat through and coat with sauce.

  10. Serve medallions in a pool of sauce, garnished with cheese piped from pastry bag.

Sautéed Pork Medallions with Cherry Maple Sauce
DuBreton Pork

Leave a Reply

Your email address will not be published.