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HolidayLunchDinner

Dried Cherry Pork Tenderloin Medallions with Wild Rice and Water Chestnut Dressing

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Total Time:
42 mins
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Skill Level:
Beginner
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Servings:
4 Servings
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Dried Cherry Pork Tenderloin Medallions with Wild Rice and Water Chestnut Dressing
alarm
Total Time:
42 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageRoasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
  • 1 Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin1
  • 1 cup Wild and white rice blend, dry1 cup
  • 1 stick Unsalted butter1 stick
  • 1 Small yellow onion, fine dice1
  • 1/2 cup Celery, finely diced1/2 cup
  • 1/2 cup Canned water chestnuts, diced1/2 cup
  • 2 tablespoons Sage, minced2 tablespoons
  • 2 tablespoons Rosemary, minced2 tablespoons
  • 1/4 cup Flat leaf parsley, minced1/4 cup
  • 2 cups Chicken stock2 cups
  • 1 Large shallot, minced1
  • 3/4 cup Dried cherries, chopped3/4 cup
  • 1 cup Madeira wine 1 cup
  • 1 cup Beef stock1 cup
  • 2 tablespoons Tarragon, minced 2 tablespoons
  • 3 tablespoons Cornstarch3 tablespoons

Instructions


  1. Cut the tenderloin into 8 even slices and reserve

  2. Cook the wild rice blend according to package instructions, reserve

  3. Heat a large sauté pan over medium-high heat

  4. Add 3 tablespoons of the butter, the onion, celery, water chestnuts, sage, rosemary, and parsley

  5. Sauté until the vegetables are just tender, add the stock, and reduce by half

  6. Add the wild rice blend and 3 tablespoons of butter to the vegetable mixture, stir to combine, remove from heat, and cover until ready to serve

  7. Heat another sauté pan over medium high heat, and add the remaining butter

  8. When the butter is foaming, but not brown, add the medallions of pork

  9. Cook for about 5 minutes per side then remove to a platter to rest

  10. In the same pan, add the shallot and dried cherries, stirring, then deglaze the pan with the wine

  11. Add the beef stock and reduce by about 1/3

  12. Add the tarragon

  13. Combine the cornstarch with a bit of water and stir into the sauce until desired consistency

  14. Return the medallions to the sauce to heat through

  15. Place the wild rice dressing in the middle of a large platter, place the medallions of pork around the dressing, and pour the sauce over the meat. Serve hot

For the Love of Meat

Ingredients


  • 1 Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin1
  • 1 cup Wild and white rice blend, dry1 cup
  • 1 stick Unsalted butter1 stick
  • 1 Small yellow onion, fine dice1
  • 1/2 cup Celery, finely diced1/2 cup
  • 1/2 cup Canned water chestnuts, diced1/2 cup
  • 2 tablespoons Sage, minced2 tablespoons
  • 2 tablespoons Rosemary, minced2 tablespoons
  • 1/4 cup Flat leaf parsley, minced1/4 cup
  • 2 cups Chicken stock2 cups
  • 1 Large shallot, minced1
  • 3/4 cup Dried cherries, chopped3/4 cup
  • 1 cup Madeira wine 1 cup
  • 1 cup Beef stock1 cup
  • 2 tablespoons Tarragon, minced 2 tablespoons
  • 3 tablespoons Cornstarch3 tablespoons

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