Cherry Pancetta Pork | Medallions with a little cherry love. Read on to get in on the action…
In this recipe, we sear our pork medallions, then braise them a short bit in stock, wine, malt vinegar, soy, and honey, before we top them with sauteed shiitakes, roasted red bell pepper, ginger and some other friends. Complimented with some dried cherries and rested upon homemade mashed potatoes, you really can’t go wrong with this one…
* Join our VIP list to get new recipes before anyone else.
- Butter - 1 tablespoon
- Pork Tenderloin - 1 (1 pound), boneless
- Cabernet Sauvignon - 1 cup
- Beef Stock - 2 cups
- Pancetta - ¾ cup, lardons (get your slices from the deli, about ¼" thick)
- Shiitake Mushrooms - ¾ cup, thinly sliced
- Roasted Red Bell Pepper - ¾ cup, small dice
- Shallot - ½ cup, finely minced
- Tomato - ½ cup, fileted, small dice
- Anaheim Pepper - ½ cup, small dice
- Dried Cherries - ½ cup
- Ginger - 2 tablespoons, finely minced
- Roasted Garlic - 2 teaspoons
- Malt Vinegar - 1 tablespoon
- Honey - 2 teaspoons
- Soy Sauce - ½ tablespoon
- Parsley - 1 tablespoon, garnish, optional
- Dried Basil - 2 teaspoons
- Star Anise - 1
- Nutmeg - ¼ teaspoon
- Red Pepper Flakes - ½ teaspoon
- White Pepper - ¼ teaspoon
- Salt - 1 ¼ teaspoon
- Dutch Oven - medium, with lid
- Saute Pan - 1, medium
- Mixing Bowl - medium
- Chinois - or other fine strainer
- Wooden Spoon
- Preheat your oven to 350 degrees. Put the rack in the middle.
- Put your tenderloin on the counter and let it come to room temperature, then cut it crosswise into 1¼" medallions (about 2.6 - 2.8 ounces each, to be exact).
- Then cut your pancetta slices into thin 1 inch lardons.
- Filet your tomato by slicing out the seeds and then cutting up the flesh.
- Cut up the rest of your ingredients too and get ready to cook champ!
- Let's do this. Put your dry dutch over over medium-high heat and let it get hot.
- Then toss in the pancetta, give it a stir, and saute it until it's nice & crispy - about for 6 to 7 minutes.
- Take the pancetta out of the pan and set aside.
- Season the pork medallions all over with a big pinch of salt.
- Keep that pancetta fan hot in the dutch over medium-high, then lay in the pork medallions in one even layer.
- Sear each medallion for 2 minutes on the first side, then give them a flip and sear for 1 ½ more minutes on the second side. Remove them from the dutch.
- Reduce the heat to medium and toss in the all veggies, ginger and another small pinch of salt. Stir and soften for 8 minutes.
- Now add the garlic and pour in the wine, stock, vinegar, honey, soy, spices and the rest of the salt. Bring it all to a boil and let it roar for 2 minutes (to cook off the alcohol).
- Take the dutch off the heat, add the pork back in one snuggly layer, cover, and toss the whole thing in the oven for 14 minutes.
- Then take the medallions out of the dutch and strain the braising liquid through the chinois into the mixing bowl.
- Now pour that strained sauce into another saute pan and bring it to a boil over high heat, and reduce it by two thirds until you get 1 cup - about 10 minutes.
- Season to taste, then stir in the butter to melt, and toss the medallions back in there just to warm through. Remove the pan from the heat. Well done Iron Chef!
- Spoon Serve over mash potatoes, garnish with pancetta, parsley, extra cherries.
- Spoon a portion of your favorite mashed potatoes (or our Creme Fraiche Garlic Mash) in the center of your favorite, large serving bowls.
- Lay on a few pork medallions.
- Garnish with the sauce, pancetta, extra cherries and parsley. Job well done!
* Remember, pork tenderloin is really lean (no fat), so make sure to watch it carefully and not overcook.
* Dried cherries, who knew? We used to never be a fan, but now we are. Try them.
If you’ve read this far, then you need to check out Butter Fried Pork + Leek Sauce and Crispy Short Rib Wontons + Ragu.
Or better yet, join our VIP list to get new recipes before anyone else.