Pan-Roasted Pork Medallions with Black Forest Cherry Sauce

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pan-roasted pork medallions served with a rich, tangy Black Forest cherry sauce inspired by the Baden-Württemberg region’s local flavors. This German-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin medallions, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 German cuisine 350 cal/serving

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Ingredients

6 pieces (about 1 inch thick, 12 oz total) pork tenderloin medallions
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2, finely chopped shallots
1/2 cup dry red wine
1 cup, fresh or frozen pitted black cherries
1 tbsp balsamic vinegar
1/2 cup chicken broth
1 tbsp butter
1 tsp, chopped fresh thyme

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Instructions

Step 1: Pat dry 6 pork tenderloin medallions (about 12 oz total) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork medallions and sear for 3 minutes per side until golden brown and cooked to medium doneness. Remove pork and rest on a plate.
Step 3: In the same skillet, reduce heat to medium. Add 2 finely chopped shallots and sauté for 2 minutes until translucent and fragrant.
Step 4: Pour in 1/2 cup dry red wine and scrape up browned bits from the pan, cooking for 3 minutes until the wine reduces by half.
Step 5: Stir in 1 cup pitted black cherries, 1 tbsp balsamic vinegar, and 1/2 cup chicken broth. Simmer for 5 minutes until the sauce thickens and the cherries soften.
Step 6: Remove skillet from heat and whisk in 1 tbsp butter and 1 tsp chopped fresh thyme until the sauce is glossy.
Step 7: Return pork medallions to the skillet, spoon sauce over them, and warm for 1-2 minutes before serving.