pork medallions with cherry zinfandel sauce.

The other white meat.

I’m not exactly sure why but all my life I’ve had this bias against pork.  I abhor hot dogs.  We only buy turkey bacon.  I’m not a big fan of cured meats (with the exception of the occasional pancetta or prosciutto which in my mind are somehow far more sophisticated).

But lately I’ve been wondering if I can really call myself a Foodie and not enjoy other meats like Pork Belly, for instance.  (sidenote:  What’s the deal with Pork Belly?  It seems to be all the rage these days among gastropubs and the foodies and bloggers that frequent them).  I still haven’t been able to bring myself to try it.  Foodie card revoked?

Well anyway, in an effort to expand my culinary world I bought a tenderloin when it was on sale this week for $1.97/lb.   So here we go…my second time making pork.  This time with a cherry red wine sauce.

I might get into this pork thing.

Did you know that, ounce for ounce, pork tenderloin has less fat than chicken breast?

Saute up these sliced medallions of tenderloin for several minutes per side, then set aside.

Cook up your cherry/red wine mixture until it reduces to a kind of syrupy sauce.

Then pour your sauce over the medallions and serve!  You may even have your family fooled that you served them chicken or turkey.  I know I did

Pork Medallions with Cherry Zinfandel Sauce

(serves 4)

What You’ll Need:

1 cup zinfandel or other red wine
1/3 cup dried cherries
1 1/2 tablespoons raspberry or blackberry jam
1 teaspoon dijon mustard
1 tablespoon olive oil
1 1/2 pounds pork tenderloin
salt and pepper
1 tablespoon butter

Instructions

Combine first 4 ingredients.

Heat oil in a large skillet over low heat for 2 minutes. Cut the pork crosswise into 12 pieces. Sprinkle with salt and pepper.
Place pork in pan and cook 3-4 minutes on each side or until golden. Remove  from pan. Stir in wine mixture, scraping the pan.  Turn heat to high and bring to a boil. Cook until reduced to 1/2 cup – about 3 minutes. Remove from heat. Whisk in the butter. Serve sauce over pork.

TOTAL:  $4.99 or $1.22 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

269 calories per serving

8 grams of fat

13 carbs

24 grams protein

Go on – give it a try!  Then mosey on over to Facebook and let me know what you think!