PORK MEDALLIONS WITH PINOT NOIR-CHERRY SAUCE
Pair with Blackstone Pinot Noir
1-1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
Salt and pepper
1 tablespoon olive oil, plus 1 teaspoon
2 tablespoons shallots, chopped
1/2 cup chicken broth
1/4 cup Pinot Noir
1/4 cup dried cherries
Season the pork medallions with salt and pepper.
Heat 1 tablespoon oil in a large sauté pan over medium-high heat and cook the meat until there is just a slight blush in the center, about 3 minutes per side. Transfer the meat to plate and tent with foil.
Add the remaining teaspoon of oil and the shallots to the pan and sauté until they begin to soften, about 1 minute.
Deglaze the pan with the chicken broth, scraping up the brown bits. Add the Pinot Noir, 1/4 teaspoon salt and the cherries; cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper if needed.
Pour the sauce over the pork medallions and serve.