A quick and elegant dish for even a busy weekday. Serve with mashed potatoes and steamed broccoli.
- 1 whole pork tenderloin (about 1 1/4 pounds)
- black pepper (freshly, ground)
- 2 teaspoons butter
- 1/2 cup onion (minced)
- 1/4 cup brandy
- 1/4 cup beef broth
- 1/4 cup dried cherries (OR cranberries)
- 2 tablespoons dijon (style mustard)
- 1 teaspoon soy sauce
- 1/4 cup cherry preserves
- Cut tenderloin crosswise into 8 medallions, about 3/4-inch thick. Season both sides of medallions generously with black pepper and set aside.
- Melt butter in large heavy skillet over medium-high heat; sauté onion until soft, about 2-3 minutes. Add medallions, brown on one side, about 3-4 minutes. Meanwhile, in small bowl stir together brandy, broth, cherries, mustard and soy sauce. Turn medallions, add brandy mixture to skillet, bring to a boil, then lower heat to a simmer and cover. Cook undisturbed for 6 minutes. Uncover, stir in preserves and cook and stir until sauce is slightly thickened. Serve medallions with pan sauce.