Medallions of Pork Tenderloin with Cherry Meat Sauce
Yield
20 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
pork tenderloin
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ¼ | cup |
peanut oil
|
|
| 2 | cups |
currant jelly
|
*
|
| 1 | cup |
raspberry vinegar
|
|
| ¾ | cup |
orange juice
|
|
| 1 | teaspoon |
tarragon leaves
dried |
|
| 4 | cups |
Bing cherries
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
pork tenderloin
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 59 | ml |
peanut oil
|
|
| 473 | ml |
currant jelly
|
*
|
| 237 | ml |
raspberry vinegar
|
|
| 177 | ml |
orange juice
|
|
| 5 | ml |
tarragon leaves
dried |
|
| 946 | ml |
Bing cherries
|
* |
Directions
Season medallions with salt and pepper heat oil in a large covered skillet, over a medium flame add medallions and brown well on both sides, drain fat from pan Combine currant jelly, vinegar, orange juice, and tarragon pour over medallions, cover, and simmer 20 minutes. Remove chops to serving plates and add cherries.
