Pork Medallions with Cherry and Spice Sauce

Pork Medallions with Cherry and Spice Sauce

  • Preparation 20 min
  • Cooking 25 min
  • Servings 2
  • Nut-free
  • Egg-free

Categories

Ingredients

    • 1 approximately 1 lb (454 g) pork tenderloin
    • Flour
    • 1 cup (250 ml) canned Morello cherries
    • 1 cup (250 ml) Morello cherry juice
    • 1/4 cup (60 ml) butter
    • 1 tablespoon (15 ml) olive oil
    • Salt and pepper
    • 1 shallot, chopped
    • 1 clove garlic, chopped
    • 1/4 cup (60 ml) diced carrots
    • 1/2 cup (125 ml) red wine
    • 2 star anise
    • 1 2/3 cups (400 ml) veal stock
    • 1/4 teaspoon (1 ml) five-spice pepper
    • 1 bay leaf

Preparation

Note from Ricardo

If you can’t find Morello cherries, those pretty little bright red cherries sold canned in their juice in grocery stores, look for canned Bing cherries. They are darker and larger: you should then cut them in half for the recipe. In season, fresh cherries will honor this recipe. The veal stock is sold in butchers and specialty groceries.

Personal Note