Ancho-Cherry-Raisin-Pork-313-Web

Ancho Chile California Raisin-Cherry glazed Pork Medallions with Almonds

By Anna Ginsberg, Grand Prize, Entree Category, Coast-to-Coast Recipe Contest
California raisins, ancho chiles and cherry preserves make an easy prize-winning topping for pork tenderloin.

Details

INGREDIENTS

  • 1/3 cup cherry preserves
  • 2 tablespoons chopped fresh cilantro, divided
  • 2 teaspoons ancho (pasilla) chile powder
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cornstarch
  • 1 pound pork tenderloin (about 1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 teaspoons canola oil
  • 1/3 cup sliced almonds
  • 1/2 cup white wine* or white grape juice, divided
  • 1/2 cup California raisins

PROCEDURE

In a jar or container with a tight-fitting lid, combine cherry preserves, 1 tablespoon cilantro, ancho chile powder, sugar, cinnamon, vinegar, lemon juice and cornstarch. Set aside.

Slice pork tenderloin crosswise into 1-inch thick slices. Place slices in heavy-duty reclosable plastic bag and pound with meat mallet or small pan until about 3/4-inch thick. Sprinkle with salt and pepper.

Heat oil over medium heat in large non-stick skillet. Add almonds and cook for 2 to 3 minutes or until lightly browned. Remove with slotted spoon and set aside to cool. Leave remaining oil in pan and add pork medallions; cook for 2 minutes over medium heat, turning once. Pour in 1/4 cup wine and continue cooking for 6 minutes more, turning once, until pork is done.

Shake jar with preserve mixture and add to skillet. Stir in raisins and cook over medium heat until sauce thickens, about 1 minute. Add remaining wine and quickly glaze pork with sauce. Arrange immediately on serving platter; sprinkle with toasted almonds and remaining cilantro. Serve at once.

Note: Riesling is preferred white wine.

Nutrition Facts Per Serving

Calories 410 (32% from fat); Total Fat 15g (sat 3g, mono 8g, poly 3g, trans 0g ); Cholesterol 75mg; Protein 26g; Carbohydrate 40g; (Dietary Fiber 3g; Sugars 17g; ); Iron 3mg; Sodium 300mg; Calcium 47mg; Potassium 682mg

This recipe is found in the following categories:

Comment on the Recipe

Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.