Pan-Roasted Pork Medallions with Black Forest Cherry Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: In the same skillet, reduce heat to medium. Add 2 finely chopped shallots and sauté for 2 minutes until translucent and fragrant.
  4. 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.
  5. 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.
  6. Step 6: Remove skillet from heat and whisk in 1 tbsp butter and 1 tsp chopped fresh thyme until the sauce is glossy.
  7. Step 7: Return pork medallions to the skillet, spoon sauce over them, and warm for 1-2 minutes before serving.

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Frequently asked questions

How long does Pan-Roasted Pork Medallions with Black Forest Cherry Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Roasted Pork Medallions with Black Forest Cherry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Roasted Pork Medallions with Black Forest Cherry Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Pork Medallions with Black Forest Cherry Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Pork Medallions with Black Forest Cherry Sauce?

German pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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