Sauteed Pork Tenderloin Medallions With Wine, Dried Cranberries, And Rosemary
1 t salt
1/2 t. ground black pepper
1 pork tenderloin (1 lb), silver skin removed, cut into 1-inch slices, each pounded to 3/4" thick
2 T olive oil
1/3 c red wine
1/2 c dried cranberries
2/3 c chicken stock or broth
2 t minced fresh rosemary leaves
Salt and ground black pepper
Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil.
Working in batches of no more than six slices to avoid over-crowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well-browned, about 80 seconds. Transfer pork to a plate; continue with pan sauce recipe using drippings in pan.
Set pan in which pork was cooked over medium-high heat; add red wine and cranberries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes.
Increase heat to high; add stock or broth, rosemary, and any accumulated pork juices from plate; boil until liquid reaches consistency of maple syrup, about 2 minutes. Add salt and pepper to taste.
Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes.
Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
Pairs Well With
Adapted from The Best Recipe
I buy the big package of pork loin at Costco that is $3/lb and cut it into fourths and freeze them. This works out great for this. Costco also has the dried cranberries. The recipe originally called for dried cherries. You could probably substitute whatever dried fruit you'd like to use. :) Kim