Friday, June 30, 2017

Pork Cutlets with Red Wine Cherry Sauce


It's all in the sauce! That's what I've heard and deem it to be true. The concentrated fruit flavor, body, and thickness from the cherry preserves and red wine make this sauce a great complement to the pork. 


- 1 Tbs olive oil
- 1/4 cup onions, diced
- 1 lb. pork tenderloin (sliced) or pork cutlets
- 1 Tbs fresh thyme, divided
- 1/2 cup corn, optional
- 1/2 cup dry red wine
- salt and pepper to taste
- 1 cup chicken broth
- 1/3 cup cherry preserves

Heat oil in a large skillet over medium-high heat. Add onions and pork and cook pork for 2 to 3 minutes on each side, while stirring onions. The pork and the onions both should have a nice sear on them. Remove pork and onions to a plate and keep warm. Add the corn and 2 teaspoons of thyme to the skillet and cook until corn has a nice char or sear (about 1 to 2 minutes). Spoon corn over pork. Turn the heat to high and add wine and salt and pepper; cook two minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add the chicken broth and cherry preserves; cook until it's reduced to about 1/2 cup (about 6 to 7 minutes), stirring occasionally. Spoon cherry mixture over pork and sprinkle with remaining teaspoon of fresh thyme. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

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