Monday, August 11, 2014

Pork Tenderloin with Cherry Pinot Noir Sauce

Ok, this is seriously good. If you eat pork, then I suggest you give this a try.

1 pork tenderloin, cut in 1 inch medallions
salt and pepper
olive oil

1/2 cup chicken stock
1/4 cup pinot noir
1/4 cup dried Michigan (yay) cherries
2 garlic cloves, minced

In large skillet, brown the medallions, 3 minutes on first side, two minutes on second side. Remove and keep warm. In skillet, add the garlic and stir around then the chicken broth, the wine and the cherries--cook down about 3-4 minutes. Pour over meat.  Enjoy :-)

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