Cherry Pork Tenderloin Medallions
From grizzlybear 17 years ago
- 10 minutes to make
- Serves 4
You can use fresh pitted cherries in this easy recipe; or look for canned or frozen sweet cherries. Look over every cherry to make sure the pit is removed before making the sauce.
Ingredients
- 1 pound pork tenderloin shopping list
- 2 Tbsp. olive oil shopping list
- 1/2 cup apple juice shopping list
- 1 Tbsp. Dijon mustard shopping list
- 1 cup cherries, halved and pitted shopping list
How to make it
- Cut pork crosswise into 1" slices. Place on sheet of waxed paper; cover with another sheet of waxed paper. Using a meat mallet or rolling pin, gently pound each piece of meat until 1/2" thick.
- Heat olive oil in large nonstick skillet and add pork tenderloins. Cook for 5-6 minutes, turning once, or until pork is slightly pink in center and internal temperature registers 160 degrees F. Remove pork from skillet and place on serving platter; cover with foil.
- Add apple juice and mustard to skillet; cook and stir over medium high heat until sauce thickens and bubbles. Add cherries; cook and stir for 2 minutes longer. Return pork to skillet for 1 minute; then serve.
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