pork medallions with cherry zinfandel sauce.
The other white meat.
I’m not exactly sure why but all my life I’ve had this bias against pork. I abhor hot dogs. We only buy turkey bacon. I’m not a big fan of cured meats (with the exception of the occasional pancetta or prosciutto which in my mind are somehow far more sophisticated).
But lately I’ve been wondering if I can really call myself a Foodie and not enjoy other meats like Pork Belly, for instance. (sidenote: What’s the deal with Pork Belly? It seems to be all the rage these days among gastropubs and the foodies and bloggers that frequent them). I still haven’t been able to bring myself to try it. Foodie card revoked?
Well anyway, in an effort to expand my culinary world I bought a tenderloin when it was on sale this week for $1.97/lb. So here we go…my second time making pork. This time with a cherry red wine sauce.
I might get into this pork thing.
Pork Medallions with Cherry Zinfandel Sauce
What You’ll Need:
1 cup zinfandel or other red wine
1/3 cup dried cherries
1 1/2 tablespoons raspberry or blackberry jam
1 teaspoon dijon mustard
1 tablespoon olive oil
1 1/2 pounds pork tenderloin
salt and pepper
1 tablespoon butter
Combine first 4 ingredients.
Heat oil in a large skillet over low heat for 2 minutes. Cut the pork crosswise into 12 pieces. Sprinkle with salt and pepper.
Place pork in pan and cook 3-4 minutes on each side or until golden. It’s ok if the medallions are a little pink! If you cook too long they will end up chewy.
Remove from pan. Stir in wine mixture, scraping the pan. Turn heat to high and bring to a boil. Cook until reduced to 1/2 cup – about 3 minutes. Remove from heat. Whisk in the butter. Serve sauce over pork.
TOTAL: $4.99 or $1.22 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
269 calories per serving
8 grams of fat
24 grams protein
Go on – give it a try! Then mosey on over to Facebook and let me know what you think!