Angie from Well Seasoned graciously shared her recipe with us that was showcased on Global’s Morning Show July 17th using Gelderman Farm’s Pork Tenderloin. Be sure to check out this recipe and others on the Well Seasoned Blog.
Altostratus & Fresh Cherry Pork Tenderloin
1 Gelderman Farms Fresh Pork Tenderloin
1 ½ cups all purpose flour
3 tablespoons olive oil
1 shallot minced
Zest from ½ an orange
1 teaspoon honey
½ cup Black Cloud Altostratus Pinot Noir www.blackcloud.ca
½ cup fresh BC cherries, pits removed and roughly chopped
1 sprig of fresh thyme
2 tablespoons unsalted cold butter cut into small peices
Salt and pepper to taste
Preheat the oven to 200F, and place an oven-safe platter on the middle rack to warm.
Cut your pork tenderloin into slices aprox. ½ inch.
Spread the flour out on a deep plate and season it with salt and pepper. Season the pork with a sprinkling of salt and pepper, then dredge it in the flour, shaking off any excess.
Heat the oil in the sauté pan over medium-high heat. When the oil is hot and shimmering, add the medallions without overcrowding the pan, you may need to do them in batches. When they’re brown on the first side, flip and brown them on the second side. Don’t cook them longer than 5 minutes or so – they cook quickly. Take them out and put them in the oven to rest while you make the pan sauce.
With your pan over medium heat you want to add the shallot, sauté until soft – add the Altostratus wine and scrape the crisp caramelized bits remaining in the bottom of the pan. Allow the wine to reduce by about ½ . Add the cherries & thyme and allow the mixture to cook for 5 minutes. Finally, add the honey, the orange zest & the cold butter – whisking well to combine. At this point the sauce should be slightly reduced and the cherries warmed through – the sauce will thicken slightly. Season to taste with salt and pepper. Pour your pan sauce over the pork medallions and serve immediately with the rest of the bottle of wine ! Enjoy.
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