Pork Medallions & Cauliflower with Pinot Cherry Sauce
Published Jun 28, 2021
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This Pork Medallions & Cauliflower with Pinot Cherry Sauce recipe is a delicious way to cook with wine. Great for a Friday night meal. Be sure to use wine that you would also enjoy drinking, as that’s the secret to getting the best flavor from cooking with wine.
Pork Medallions & Cauliflower with Pinot Cherry Sauce
Ingredients
- 1½ pounds (680 g) pork tenderloin, sliced into ½-inch thick medallions
- 1 teaspoon (6 g) kosher or fine sea salt, divided
- 1 teaspoon (2.3 g) freshly ground black pepper, divided
- 3 tablespoons (45 mL) olive oil, divided
- ½ head cauliflower, , cut into florets
- 2 tablespoons (30 g) shallots, chopped
- ½ cup (120 mL) gluten-free chicken broth
- ½ cup (120 mL) pinot noir
- ¼ cup (40 g) dried cherries
- 1 tablespoon (3 g) finely chopped fresh chives
Instructions
- Season pork medallions with half of the salt and pepper. Heat 1½ tablespoons oil in a large sauté pan over medium-high heat and cook medallions until just barely pink in the center, about 3-4 minutes per side. Transfer meat to a plate and tent with foil.
- Add remaining olive oil to the pan. Add cauliflower florets to the pan and season with remaining salt and pepper. Toss to coat. Cook for 10-12 minutes, until fork-tender but not mushy. Stir as the cauliflower browns.
- Add shallots during the last two minutes of cooking the cauliflower and reduce heat to medium. Sauté until shallots just begin to soften. Deglaze the pan with chicken broth, scraping up any brown bits. Add wine and dried cherries and cook until liquid is reduced by half, about 4 minutes. Season with additional salt and pepper, if needed. Add pork medallions back to the pan to re-warm and coat with sauce. Garnish with fresh chives. If desired, serve with salad and potatoes.
Nutrition
Calories: 370kcalCarbohydrates: 11gProtein: 37gFat: 17gSaturated Fat: 4gTrans Fat: 1gCholesterol: 111mgSodium: 801mgPotassium: 933mgFiber: 2gSugar: 6gVitamin A: 309IUVitamin C: 38mgCalcium: 40mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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