Pan-Seared Pork Medallions with Michigan Cherry Reduction
Tender pork medallions seared to golden perfection and finished with a tangy-sweet Michigan cherry sauce, inspired by Southeast Michigan flavors. This american-inspired pork ready in about 30 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.
Ingredients
- 1 lb, cut into 1-inch medallions pork tenderloin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small, finely minced shallot
- 1/2 cup dried Michigan cherries
- 1/2 cup red wine
- 1/2 cup chicken broth
- 1 tsp fresh thyme leaves
- 1 tbsp honey
Instructions
- Step 1: Season 1 lb pork tenderloin medallions with 1 tsp salt and 1/2 tsp black pepper evenly on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add the pork medallions in a single layer and sear for 3 minutes per side until golden brown and cooked through. Remove pork and set aside on a warm plate.
- Step 3: Reduce heat to medium, add 1 tbsp unsalted butter and 1 finely minced small shallot to the skillet, sautéing for 2 minutes until softened and fragrant.
- Step 4: Stir in 1/2 cup dried Michigan cherries, 1/2 cup red wine, and 1/2 cup chicken broth, scraping up browned bits from the pan. Simmer for 5-7 minutes until the liquid reduces by half and thickens slightly.
- Step 5: Add 1 tsp fresh thyme leaves and 1 tbsp honey, stirring to combine. Return pork medallions to the skillet and spoon the cherry reduction over them for 1-2 minutes to rewarm before serving.
Frequently asked questions
How long does Pan-Seared Pork Medallions with Michigan Cherry Reduction take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Pork Medallions with Michigan Cherry Reduction?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Pan-Seared Pork Medallions with Michigan Cherry Reduction?
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-Seared Pork Medallions with Michigan Cherry Reduction for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Seared Pork Medallions with Michigan Cherry Reduction?
American 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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