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Pork Medallions with Red Wine Cherry Sauce

Serves: 2-4


1 Tbsp Flying Olive Extra Virgin Olive Oil: a Mild-Medium Single Varietal, Thyme, or Chipotle

1 (1 pound) pork tenderloin, trimmed of silver skin and fat and cut into 12 slices

1 Tbsp chopped fresh thyme, divided

½ cup dry red wine

2 Tbsp Flying Olive Black Cherry, Raspberry, Red Apple, or Pomegranate Balsamic Vinegar

¾ tsp kosher salt

¼- ½ tsp freshly ground black pepper (If you use ½ tsp, it will be slightly spicy)

1 cup chicken stock, preferably unsalted

1/3 cup cherry preserves


Heat the Flying Olive Extra Virgin Olive Oil of Choice in a large skillet over medium-high heat. Add the pork slices and cook for about 2 minutes on each side. Remove the pork from the pan and keep warm.

Increase the heat to high. Add 2 tsp of thyme to the drippings in the pan and cook for 30 seconds. Add the wine, Flying Olive Balsamic Vinegar of Choice, salt, and pepper. Cook 2-4 minutes or until most of the liquid evaporates, scraping the pan to loosen the browned bits. Add the stock and preserves and cook 8 minutes or until the sauce is reduced to about ½ cup, stirring occasionally.

Place the medallions on a platter. Spoon the cherry mixture evenly over the pork. Sprinkle the remaining 1 tsp of thyme over the pork. Serve.

Inspired by a recipe in Cooking Light Magazine, July 2017

Submitted by Chuck L.