Pork Medallions with Cherry Balsamic Vinegar, Raisins & Currants
This is a sweet and savory recipe. You can easily substitute chicken, turkey or veal for the pork as all go very well with the sauce. We like the pork tenderloin because it has little if any fat and is easy and quick to cook. This recipe, from start to finish takes less than 15 minutes and it has unbelievable flavor. We like the addition of raisins in a lot of our dishes, as we both have a sweet tooth problem!
1 1/2 oz. Golden raisins
1 oz. Dried currants
2 oz. Chicken stock
2 cups Dried egg noodles
2 tbsp. Peanut oil
1 tbsp. Unsalted butter
1lb. Pork tenderloin, 3/8" thick slices
Freshly ground black pepper
3 tbsp. Crème Fraîche
2 tbsp. Cherry balsamic vinegar
1 tbsp. Whole grain mustard
Place the raisins and currants in a small measuring cup and add the chicken stock. Set aside.
Cook your noodles per the package instructions, the ones we use take 8 minutes.
In a sauté pan, on medium, heat the oil and butter. Place a single layer (if you cannot get all of the medallions in your sauté pan in a single layer then cook them in multiple batches) of the medallions in the pan and sauté on one side for 3 minutes. Flip them over, apply salt and pepper to the cooked side and sauté for another 3 minutes. Remove the medallions from the pan and set aside.
In the same sauté pan add the raisins, currants, chicken stock, crème fraîche and the cherry balsamic vinegar. Season with salt and pepper and cook on medium heat until the sauce thickens.
Remove from the heat, add the mustard and mix well.
Add the drained cooked noodles to the pan and mix to coat then add the medallions and mix so that they heat up.