Pork medallions with cherry wine sauce

Janet Bartlett

Jul 26

1 min read

Prepare pan with olive oil on medium heat

Add pork medallions (approximately 1”) seasoned with salt and pepper, to brown on both sides (approximately 3 minutes per side)

Remove pork from pan

Sauce:

2 small sprigs of fresh thyme

1 C red wine (deglaze pan while stirring)

1 C chicken stock

1/2 C cherry preserves

Reduce on medium heat to thicken

Season with salt and pepper

Return pork to the pan with sauce to finish cooking.

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