An improvosation on Pork Medalions with Cherry Sauce

We enjoyed two of Dann's favorite's tonight - Pork and Cherries.  Dann has always loved pork, but cherries are new.  We had a wonderful time this summer when we visited a pick-your-own farm and picked aproximately 18lbs of Cherries of which we froze at least 10lbs. 

I didn't have a recipe, as usual, for our dinner tonight as the recipes I was finding online and in cookbooks had ingredients I didn't have on hand or didn't want to have on hand. As usual I was left to improvise.

An Improvosation on Pork Medalions with Cherry Sauce

Heat 1 Tbsp of oil in a large skillet over medium heat. Cut the pork tenderloin into medallions and pan fry, turning until the medallions were browned on all sides.  While the pork is browning dice one small onion.

Once browned on all sides, remove the pork tenderloin to a plate and cover with foil.  Add the onion to the pan and cooked for about 1-2 minutes.  Once softened, I added some wine - probably about 1/4 of a cup.  Feel free to use more/less as you see fit.  Using a wooden spoon, scrape up all the pan drippings from the pork into the sauce.  Add the cherries, some balsamic vinaigrette, and pepper.  If using tart cherries, you may wish to add some honey at this time as well.  Many recipes called for lemon zest, but with no lemons on hand, this was not an option for us.

Heat the sauce, stirring and,if using fresh/frozen cherries, press on cherries to extract juices and "melt" the cherries in to the sauce.  If there is not enough liquid you can add more wine, chicken stock or water.  If too much liquid cook a little longer to cook off some of the liquid.

Once the sauce is just about there, add 1 tbsp unsalted butter.  Stir until well blended.  Add medallions back to pan and turn the pork in the sauce for 2-3 minutes to reheat and absorb some of the sauce.

We also enjoyed a fresh salad made with local lettuce, pears, goat cheese and pumpkin seeds.  See below for a listing of ingredients and their origins. 

Pork Tenderloin - Duink Farm, Hamburg NY
Onion - Patches' Acre, Orchard Park, NY
Frozen Cherries - Singer Farm, Appleton, NY
Cabernet Sauvignon - Merrit Winery, Forestville, NY
Lettuce Greens - East Aurora Farmers Market
Bosc Pears - East Aurora Farmers Market
Goat Cheese - First Light Farms
Pumpkin Seeds - Patches' Acre, Orchard Park, NY

Note: non-locally grown ingredients included: Oil, Balsamic, pepper and butter.