Pork Medallions with Mirasol and Cherry Cream Sauce
Serving Size / Yield
- 2 Pork tenderloins (14-16 ounces)
- Olive or vegetable oil
- 1/2 lg Red onion (finely chopped)
- 1 sm Carrot (finely chopped)
- 1 sm Celery stalk (finely chopped)
- 4 Garlic cloves (finely chopped)
- 1 C White wine
- 2 tsp (or more) Peruvian mirasol pepper paste (also known as aji Amarillo)
- 1/2 C Dried sour cherries
- 1 tsp Sugar
- 3/4 C Heavy cream
- 2 Tbs Parsley (loosely packed, finely chopped flat)
- 1 Tbs Celery leaves (finely chopped)
- Salt and pepper to taste
Preheat the oven to 350 degrees F. Pat dry and season the pork tenderloins. Coat a large, oven proof 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.
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 pork internal temperature reaches 155 degrees F. Remove pork onto a plate and tent with a large piece of aluminum foil.
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.