Sage Pork Medallions With Cherry-Madeira Pan Sauce
- 1 pound pork loin, trimmed (or pork tenderloin, if preferred)
- Salt and pepper
- 1 tablespoon ground sage
- 3 tablespoons oil, divided
- 1 large red onion, cut into slivers
- 1 cup dried cherries
- ½ cup Madeira wine
- ¼ cup balsamic vinegar
- 1 cup chicken or beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter
- Fresh sage for garnish (optional)
Slice pork into ¼-inch thick pieces. Pound between 2 pieces of heavy plastic wrap to flatten, then cut into medallions. Dust both sides of cutlets with salt, pepper and sage.
Heat 2 tablespoons oil in heavy skillet over medium high heat. Quickly sear pork pieces on both sides until lightly browned, about 2 minutes per side. Set aside.
Add remaining oil and sauté onions and cherries until tender. Deglaze pan with the wine, scraping up the browned bits. As wine reduces a bit, add vinegar, broth, Worcestershire and butter. Continue low boil until sauce reduces a little more. Taste and add salt if needed.
Note: If a thicker gravy is preferred, remove ½ cup of sauce and whisk in 1 tablespoon of cornstarch to make a slurry. Whisk slurry into pan sauce and heat until thickened.
Place cutlets into pan sauce. Garnish with sage and serve immediately.