Pork Medallions with Cherry Red Wine Sauce and Creamy Mashed Potatoes. Simple Recipe

Sometimes you don’t need an elaborate menu to leave someone speechless. These pork medallions with a dark cherry red wine sauce look like they belong in a restaurant but can be on the table in just about 30 minutes.

The pork tenderloin is cut into thick pieces, seared in a pan, and topped with foaming butter, garlic, and fresh thyme. It finishes cooking in the oven at low heat, staying tender and juicy inside. Meanwhile, a sauce made from dry red wine, beef broth, honey, and balsamic vinegar simmers until it becomes shiny and ruby-red. The sour cherries are added at the end so they remain whole. Creamy mashed potatoes made from starchy potatoes serve as the base.

Perfect as a Sunday dinner, for guests, or for a festive meal that tastes gourmet without being complicated. A hearty meat dish that even kids will enjoy.

📋 INGREDIENTS:

For the Pork Medallions:
700 g pork tenderloin (1.5 lb)
1½ tsp salt
1 tsp black pepper
1 tsp sweet paprika powder
2 tbsp vegetable oil
40 g butter (3 tbsp)
3 garlic cloves
4 sprigs of fresh thyme

For the Mashed Potatoes:
1 kg starchy potatoes (2.2 lb)
100 g butter (7 tbsp)
200 ml whole milk (¾ cup + 1 tbsp)
50 ml cream (3 tbsp)
Salt
White pepper
Nutmeg

For the Cherry Red Wine Sauce:
250 g pitted cherries (9 oz)
300 ml dry red wine (1¼ cups)
250 ml beef broth (1 cup)
1 shallot
30 g butter (2 tbsp)
1 tbsp honey
1 tsp balsamic vinegar
1 tsp cornstarch
2 tbsp cold water
Salt
Black pepper