ANCHO CHERRY-RAISIN GLAZED PORK MEDALLIONS WITH TOASTED ALMONDS
Ancho Cherry-Raisin Glazed Pork Medallions with Toasted Almonds
- 1/3 cup cherry preserves
- 2 tablespoons fresh chopped cilantro, divided
- 2 teaspoons ancho chile powder
- 1 teaspoon sugar
- 1/8 teaspoon cinnamon
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon cornstarch
- 1 pound pork tenderloin, cut into half inch thick medallions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Riesling or if preferred, white grape juice
- 1 tablespoon vegetable oil
- 1/3 cup sliced almonds
- 1/2 cup California Natural Raisins
In a jar or container with a tight-fitting lid, combine cherry preserves, 1 tablespoon of the cilantro, ancho chile powder, sugar, cinnamon, balsamic vinegar, lemon juice and cornstarch. Set aside.
Slice pork tenderloin cross-wise into 1 inch thick slices.
Place slices in a heavy-duty zip top bag and pound to about 3/4 inch thickness.
Sprinkle pork with salt and pepper.
Heat oil over medium heat in large non-stick skillet.
Add almonds and cook almonds for 2-3 minutes or until lightly browned.
Remove almonds with a slotted spoon, leaving behind remaining oil.
Add pork medallions to skillet and cook for 2 minutes over medium heart.
Add 1/4 cup of the Riesling, and continue cooking pork for another 6 minutes, turning halfway, until pork is just cooked through.
Shake jar with cherry mixture and add to skillet.
Add raisins and stir over medium heat until sauce starts to thicken.
Stir in remaining 1/4 cup of Riesling.
Glaze pork medallions with sauce and place on serving platter.
Sprinkle with toasted almonds and remaining cilantro.