🍒 Pork medallions with cherry and red wine sauce

4 servings · prep 20 min · cook 25 min

Ingredients

• 700 g pork fillet, cut into 3 cm medallions
• 300 g pitted cherries
• 250 ml red wine
• 250 ml chicken stock
• 1 shallot
• 1 tbsp honey, 1 tbsp balsamic vinegar
• 40 g butter, 1 sprig thyme
• Salt, pepper

Method

1. Flatten the medallions slightly with your palm, season with salt and pepper.
2. Sear them in butter 3 min per side, then rest them under foil.
3. Sweat the shallot in the pan, add the honey and balsamic vinegar.
4. Pour in the red wine, reduce by half, then add the stock and thyme.
5. Add the cherries and simmer 8 min: they should stay whole, not collapse.
6. Return the medallions to the sauce for 2 min to warm through and serve with mash.

Adapted from Fleisch-Rezepte (YouTube)

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