Dried Cherry Pork Tenderloin Medallions with Wild Rice and Water Chestnut Dressing
TOTAL TIME42 mins
SKILL LEVELBeginner
SERVINGS4
About this RecipeThis dish brings together tender Smithfield pork medallions and the natural sweetness of dried cherries, balanced by a savory wild rice and water chestnut dressing. A thoughtful combination of textures and flavors, it’s a comforting option for any home cook.
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Ingredients
Gather Ingredients from the list below 2 tbsps. Unsalted butter 1 Large shallot, minced 3/4 cup Dried cherries, chopped 1 cup Madeira wine 1 cup Beef stock 2 tbsps. Tarragon, minced 3 tbsps. Cornstarch 1 cup Wild rice blend, dry 6 tbsps. Unsalted butter 1 Yellow onion, diced 1/2 cup Celery, diced 1/2 cup Canned water chestnuts, diced 2 tbsps. Sage, minced 2 tbsps. Rosemary, minced 1/4 cup Flat leaf parsley, minced 2 cups Chicken stock
Gather Ingredients from the list below
Cherry Pork Tenderloin
Wild Rice and Water Chestnut Dressing
Directions
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 and enjoy!
