• 2 pounds pork tenderloin, trimmed
  • Salt and freshly ground pepper
  • 3 tablespoon vegetable oil
  • 3 teaspoons unsalted butter
  • 1 cup Riesling wine
  • 1 can pitted red cherries, drained…..reserve liquid
  • 1 tablespoon fresh green peppercorns in brine, drained
  • 1 cup sour cream
  • 2 teaspoons potato starch
  • Chopped parsley, for garnish
Cut the tenderloin into 1/2 inch rounds.  Pound between 2 sheets of plastic wrap into thin medallions. Season with salt and pepper. Heat the oil and butter together in a heavy skillet.  Sauté the pork on both sides over high heat, just until done through….3 to 4 minutes.  Remove to a side dish.  Pour fat from skillet and return to high heat.  Deglaze the pan with the wine and cook over high until wine is reduced by 1/2.  Add cherries and 2 tablespoons of the reserved juice with the peppercorns.  Whisk the potato starch into the cream.  Cook the cherry mixture for 5 minutes and whisk in the cream, whisking until mixtures thickens.  Return the pork to the sauce and serve garnished with parsley.  Serves 8.