Sage Pork Medallions

With Cherry-Madeira Pan Sauce

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Servings: 3-4

This recipe might sound “fancy,” but it really is very quick to make. Gluten-free options are available for the broth and the Worcestershire sauce (always read labels carefully to confirm).

Ingredients

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)

Directions

Slice pork into ¼-inch thick pieces. Pound between 2 pieces of heavy plastic wrap to flatten. 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.