Sautéed pork medallions with cherry maple sauce

20 mins of preparation + 10 cooking time 4 servings


  • 1 duBreton Pork Tenderloin, sliced into 8 even medallions
  • Salt
  • Pepper, freshly ground
  • 3 tsp. (45 mL) butter, divided
  • 2 tbsp. (30 mL) minced onion
  • 2 ounces (60 g) prosciutto, shredded
  • 6 ounces (180 g) dried cherries, roughly chopped
  • 1 tbsp. (15 mL) orange zest
  • 4 ounces (125 mL) Grand Marnier, or other orange liqueur
  • 8 ounces (250 mL) cherry vinegar
  • 3 ounces (95 mL) maple syrup
  • 4 ounces (115 g) fresh cheese seasoned with herbs and garlic (such as Boursin)


  1. Season each medallion with salt and pepper.
  2. Melt 1 tbsp. (15 mL) butter in a large nonstick skillet; sauté medallions, approximately 3 to 4 minutes on each side, until nicely browned and cooked through. Place medallions on a warm plate and cover with aluminum foil.
  3. Melt remaining butter in skillet and sauté onion and prosciutto until onion is tender and prosciutto is starting to crisp, approximately 2 minutes.
  4. Add cherries and orange zest to skillet; continue cooking while stirring for 1 minute.
  5. Carefully add Grand Marnier and immediately ignite with a long fireplace match. After the flames subside, add vinegar and reduce liquid by nearly half.
  6. Add maple syrup and bring to a boil.
  7. Return medallions to skillet and heat through, turning one. If required, use a spoon to thoroughly coat the medallions with sauce.
  8. Serve medallions in a pool of sauce and garnish with cheese piped from pastry bag.