November 24th, 2016
From DuBreton Pork
Season each plump pork medallion with salt and pepper.
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.
Remove to a warm plate and keep warm by covering with aluminum foil.
Melt remaining butter in skillet and sauté onion and prosciutto until onion is tender and prosciutto is starting to crisp about 2 minutes.
Add cherries and orange zest to skillet; cook and stir for 1 minute.
Carefully add Grand Marnier and immediately ignite with a long fireplace match.
When flames subside, add vinegar and reduce liquid by almost half.
Add maple syrup and return to boiling.
Return medallions to skillet to heat through and coat with sauce.
Serve medallions in a pool of sauce, garnished with cheese piped from pastry bag.