Honey Glazed Pork with Cherry Wine Sauce


    Honey Glazed Pork with Cherry Wine Sauce

    Paired with ArborBrook Origin 1866 Estate Pinot Noir

    Serves 4

    You can sear the pork medallions in a skillet or on an indoor grill but for the best flavor BBQ them.  Also an alternative to the cheery wine sauce is to double the marinade recipe and use it instead ~ Angelina

    Pork

    1 ½ pounds pork tenderloin

    Sea salt

    White pepper

    Marinade

    ½ cup honey

    2 tablespoons balsamic glaze

    2 tablespoons olive oil

    2-3 cloves garlic minced

    1 tablespoons minced fresh sage

    ½ teaspoon dried thyme

    1 tablespoon honey mustard or Dijon

    Cheery Wine Sauce

    1 ½ cups Heritage Cuvee Pinot Noir

    ¾ cup dried cherries

    1 tablespoon dark brown sugar

    1 tablespoon vegetable broth concentrate (I prefer Knorr brand)

    2 teaspoons minced fresh sage

    White pepper

    2 tablespoons unsalted butter

    Garnish

    3 scallions sliced thin at an angle

    Cut the pork loin into medallions about ¾ inches thick.  Between 2 sheets of plastic wrap pound the medallions too about ¼ inches thick.  Salt and pepper each side of the medallions and place in a shallow glass baking dish.

    Prepare the marinade by mixing all the ingredients in a small bowl.  Coat each medallion on both sides with the marinade and put back in glass baking dish and refrigerate and cover for 2 hours or overnight. 

    In a sauce pan over medium high heat add wine, dried cherries and brown sugar and reduce wine by half, about 10-15 minutes.  Stir in the vegetable concentrate, sage and white pepper to taste.  Keep warm and just before serving melt in the unsalted butter.

    Heat coals to medium high heat and make sure your grill is well oiled.  Sear each side of the medallions about 2-3 minutes and arrange on a large platter slightly overlapping.  Top the medallions with the sauce and then the scallions, serve hot. 

    Website powered by LVSYS