Serves 4 (serving size: 3 pork medallions and about 2 tbsp. sauce)
Photo: Jennifer Causey
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.