Simple to make and perfectly balanced between savory and sweet, this fast pan sauce uses a secret ingredient: cherry preserves. Aside from its concentrated fruit flavor, the preserves lend body and thickness to the sauce. Red wine is not the dominant flavor here, but if you’d like to avoid it, use chicken stock and add a splash of cider or red wine vinegar. Medallions of lean, tender pork tenderloin cook fast in a hot pan. The pork slices should be rosy pink in the center after cooking (they will finish to the perfect doneness as they rest).
1 tablespoon olive oil
1 (1-lb.) pork tenderloin, trimmed and cut into 12 slices
1 tablespoon chopped fresh thyme, divided
1/2 cup dry red wine
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup unsalted chicken stock
1/3 cup cherry preserves
Est. added sugars 16g
How to Make It
Heat oil in a large skillet over medium-high. Add pork slices; cook 2 minutes on each side. Remove pork from pan; keep warm.
Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with remaining 1 teaspoon thyme.