Pork Medallions With Mirasol And Cherry Cream Sauce

Name: Pork Medallions With Mirasol And Cherry Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloins 14 to 16 ounces each; olive oil; olive oil; vegetable oil; 1/2 red onion large, finely chopped; 1 small carrot finely chopped; 1 stalk celery finely chopped; 4 cloves garlic minced; 1 cup white wine; 2 teaspoons mirasol pepper Peruvian, paste, or more, also known as aji Amarillo*; 1/2 cup sour cherries dried; 1 teaspoon sugar; 3/4 cup heavy cream; 2 tablespoons flat leaf parsley leaves finely chopped and loosely packed; 1 tablespoon celery leaves finely chopped; salt to taste; pepper to taste

Servings: persons

2 pork tenderloins 14 to 16 ounces each
olive oil
olive oil
vegetable oil
1/2 red onion large, finely chopped
1 small carrot finely chopped
1 stalk celery finely chopped
4 cloves garlic minced
1 cup white wine
2 teaspoons mirasol pepper Peruvian, paste, or more, also known as aji Amarillo*
1/2 cup sour cherries dried
1 teaspoon sugar
3/4 cup heavy cream
2 tablespoons flat leaf parsley leaves finely chopped and loosely packed
1 tablespoon celery leaves finely chopped
salt to taste
pepper to taste

1
Preheat the oven to 350 degrees F. Pat dry and season the pork tenderloins. Coat a large, ovenproof skillet with oil and heat. Add the tenderloins to the skillet and over moderate heat, brown all sides of the pork. Place the tenderloins on a plate.
2
Meanwhile, add the onion, carrot, celery, and garlic to the skillet and cook over moderate heat until the onions are soft and the garlic is just starting to brown. Lower the heat and add the wine. Simmer for a couple of minutes. Return the pork to the skillet, add a 1/2 cup of water, and place the skillet in the preheated oven for approximately 30 minutes, or until the internal temperature reaches 145 degrees F. Remove pork onto a plate and tent with a large piece of aluminum foil for at least 5 minutes.
3
Return skillet to the stovetop and over low to moderate heat, stir in the mirasol pepper paste, the cherries, the sugar, and the heavy cream. Simmer until the sauce thickens and lightly coats the wooden spoon. Fold in the chopped parsley and celery leaves and adjust the seasonings to taste. Add the pork back into the skillet, coating. Cut the pork into medallions and serve over quinoa or a side of white beans.
4
*If you are unable to find mirasol pepper, you may use 2 teaspoons of hot pepper sauce (like Tabasco) as a substitute.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pork tenderloins 14 to 16 ounces each, olive oil, olive oil, vegetable oil, and more.

Yes, Pork Medallions With Mirasol And Cherry Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!