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
- 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)
- Season each medallion with salt and pepper.
- 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.
- Melt remaining butter in skillet and sauté onion and prosciutto until onion is tender and prosciutto is starting to crisp, approximately 2 minutes.
- Add cherries and orange zest to skillet; continue cooking while stirring for 1 minute.
- Carefully add Grand Marnier and immediately ignite with a long fireplace match. After the flames subside, add vinegar and reduce liquid by nearly half.
- Add maple syrup and bring to a boil.
- Return medallions to skillet and heat through, turning one. If required, use a spoon to thoroughly coat the medallions with sauce.
- Serve medallions in a pool of sauce and garnish with cheese piped from pastry bag.