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Pork Medallions with Cherry Sauce Recipe

Pork Medallions with Cherry Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 31-40 of 42

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  • on May 20, 2008

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    This recipe was really easy, economical, and satisfying alternative to chicken breast for dinner. I followed the recipe other than using my Le Creuset enamel cast iron skillet to keep the brown bits and added some flour to thicken sauce. Next time I am going to add a tablespoon of brown sugar.

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  • on March 30, 2008

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    My husband loved this meal. I have also served this to company, an easy dinner for 4. Could not find dried cherries and used dried cranberries instead. Delicious!

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  • on January 16, 2008

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    nothing amazing...

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  • on January 14, 2008

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    This was a very good and easy recipe. My basamic was a bit sharp so I added about 2 TB honey to cut through the acidity and since I like my sauces a little thicker I added a little flour to thicken it.

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  • on January 10, 2008

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    This will be my new go-to recipe. Very simple, and plenty of extra sauce for drizzling. I'll know to buy more pork next time, because everyone wanted seconds. Excellent results.

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  • on January 02, 2008

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    This was a great and very easy recipe. I used chicken instead of pork and it was wonderful. This will become a regular!

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  • on December 04, 2007

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    I thought this dish as terrific and I don't like cherries. I added a bit of cornstarch to the sauce to thicken it up and it turned out great. Thank you!!

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  • on October 30, 2007

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    Once again, Ellie Krieger does it. It was so tasty! I only made it because I had dried cherries to use up. The only complaint was we wanted more sauce. Served over whole wheat couscous.

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  • on October 13, 2007

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    This is about as easy as it gets and yet the results appear complex and time consuming. As I had a very large pork loin already seasoned and frozen in my freezer, I cut off a large chunk and then cut that into medallions. My guests could not stop raving about the moist and delicious meat and I agreed! I roasted some asparagus with sliced garlic and served hot crusty bread and a green salad and it was a winner. It's now a new personal favorite. Thanks Ellie.

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  • on September 22, 2007

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    So easy and delicious! The pork is incredibly moist; cherries add such a delicious difference. I've made twice and we love.

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
245
 
Total fat
9g
 
Saturated fat
2g
 
Monounsaturated fat
5g
 
Polyunsaturated fat
1g
 
Cholesterol
92mg
 
Sodium
380mg
 
Carbohydrates
31g
 
Protein
8.5g
 
Fiber
0g
 
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