Dried Cherry Pork Tenderloin Medallions with 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