Pan Seared Pork Medallions with Sour Cherry & Red Wine Reduction

Ingredients

2 tablespoons olive oil, divided

1 tablespoon chopped garlic

2 tablespoons chopped yellow onion

1/2 cup dry red wine (cabernet)

1 cup cherry juice

1/2 cup sour Iowa cherries

1 tablespoon maple syrup

1/2 teaspoon dried thyme

1 pound Iowa pork tenderloin cut into 1 1/2" medallions

Salt and pepper to taste

Directions

For reduction: heat 1/2 oil in a saute pan. Add onion and season with a pinch of salt and pepper and cook until translucent, about five minutes. Stir in garlic and cook for one minute. Add wine, cook on high temperature until reduced by half. Stir in cherry juice, sour cherries, maple syrup and thyme. Cook on high for 10-15 minutes, until sauce is mostly reduced. Taste and season with salt and pepper if needed.

For pork: Preheat oven to 400 degrees. Heat remaining oil in a skillet or oven-safe pan.Cut pork into medallions and season with salt and pepper. When oil is hot, add pork into pan with tongs. Cook until golden brown, about 2-4 minutes. Flip pork over with tongs, cooking other side for additional 2-4 minutes.Transfer skillet to oven and finish cooking 5-8 minutes. Test pork (temperature should reach 145 degrees for proper doneness). Divide meat onto two plates and drizzle cherry reduction over top.

Serve and enjoy.