Pork tenderloin medallions with soused cherry pan sauce
Pork second courses
I love pork tenderloin, but primarily brine it and cook it on the grill. Wanting an indoor cooking method and a fancier dish, I decided to go with sautéed medallions with a flambéed pan sauce. The pan sauce was inspired by a desire to use a beautiful Kirschwasser from Clear Creek Distillery. This led me to dried cherries and Syrah port. I added bacon, shallots, and garlic for some savory notes. Thyme and French four spice (a blend of white pepper, nutmeg, ginger, and cloves) rounded out the flavors. Cooking time for this dish is less than 30 minutes, so even with prep you can get this dish on the table in under an hour. (Photo courtesy of my brother) -hardlikearmour
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