Fried Pork Tenderloin Medallions with Cherry Sauce
TOTAL TIME20 mins
SKILL LEVELIntermediate
SERVINGS2
About this RecipeCrisp, golden pork medallions made with Smithfield tenderloin, topped with a bright cherry sauce for a simple, flavorful dish.
Let's CookWe speak pork, now you can too!![]()
View recipe as timeline
Ingredients
Gather Ingredients from the list below 1/4 cup Cherry juice or red wine 2 tbsps. Balsamic vinegar 1 tsp. Brown sugar 1/2 tsp. Dry mustard to taste Salt to taste Pepper 2 tbsps. Butter 1 cup Cherries, pitted and halved
Gather Ingredients from the list below
Fried Tenderloin Medallions
Cherry Sauce
Directions
1.
Cut the pork tenderloin into 1/2" to 3/4" thick medallions and place each one inside a zip-top plastic bag individually.
2.
Pound each medallion with a rolling pin until it is 1/4" thick. Repeat this process for all remaining medallions.
3.
In a large skillet, pour enough oil to cover the bottom of the pan and heat it over medium-high heat.
4.
While the oil is heating, combine flour, salt, and pepper in a 9" by 13" baking dish.
5.
Dredge each pork medallion in the flour mixture, coating both sides evenly.
6.
Place the coated medallions in the hot oil and brown them on both sides.
7.
Remove the browned medallions from the pan and keep them warm in the oven while you prepare the cherry sauce.
8.
Add cherry juice and vinegar to the skillet, stirring constantly to loosen any browned bits from the bottom of the pan.
9.
Stir in brown sugar, dry mustard, and salt and pepper to taste. Cook the mixture until it is slightly thickened.
10.
Add butter to the skillet and stir until it is fully melted.
11.
Toss in the fresh cherries and stir to combine.
12.
Serve the cherry sauce over the fried pork medallions while warm
