Medallions of Pork Tenderloin with Cherry Meat Sauce

This is a dinner party workhorse that tastes far fancier than it reads. Pork tenderloin cuts into butter-tender medallions, gets a hard sear for crust, then simmers 20 minutes in a glossy sauce of currant jelly, raspberry vinegar, orange juice, and tarragon. Bing cherries go in last so they warm through without bursting.

Currant jelly is the backbone of classic French sauces like Cumberland, and it does the same work here. It adds a deep red-jewel color, a hint of tart sweetness, and body that turns a thin pan sauce into something with proper cling.

Raspberry vinegar is the unexpected acid. Plain red wine vinegar works, but the subtle berry note in raspberry vinegar echoes the cherries at the end and makes the sauce hang together. Do not substitute balsamic. It is too sweet and heavy.

Pork tenderloin is a lean cut. Do not over-sear it. Medium-high heat, color on both sides fast, then get the lid on and turn the flame down to a simmer. Overcooked tenderloin turns dry and gray.

Fresh or frozen Bing cherries both work. Pit them first unless you want to pick pits out of your teeth.

Chef Tips

• Cut the medallions about 1 to 1 ¼ inch thick. Thinner pieces overcook; thicker and the center stays raw during the simmer.
• Sear the medallions in batches if your skillet is crowded. Steaming meat does not brown, and no browning means no fond for the sauce.
• Drain the fat before adding the sauce ingredients. Too much fat makes the finished sauce break and greasy.
• Use a digital thermometer. Pull the pork at 145°F (63°C) for medium, a slight blush in the center. Anything higher and it dries.

Variations

• Swap Bing for sour Montmorency cherries and add a tablespoon of sugar to balance.
• Stir in a splash of kirsch or brandy at the end for a flambaged-style finish.
• Serve over a bed of wild rice or buttered noodles to catch the sauce.