Pork Medallions & Cauliflower with Pinot Cherry Sauce over mashed potatoes on a white plate on a wooden serving tray with salad and red wine in the background

Pork Medallions & Cauliflower with Pinot Cherry Sauce

This Pork Medallions & Cauliflower with Pinot Cherry Sauce recipe is a delicious way to cook with wine. Great for a Friday night meal. Be sure to use wine that you would also enjoy drinking, as that’s the secret to getting the best flavor from cooking with wine.

5 from 1 vote
Pork Medallions & Cauliflower with Pinot Cherry Sauce over mashed potatoes on a white plate on a wooden serving tray with salad and red wine in the background
Print Recipe

Pork Medallions & Cauliflower with Pinot Cherry Sauce

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Servings: 4
Calories: 370kcal
Author: Kim Maes

Ingredients

  • pounds (680 g) pork tenderloin, sliced into ½-inch thick medallions
  • 1 teaspoon (6 g) kosher or fine sea salt, divided
  • 1 teaspoon (2.3 g) freshly ground black pepper, divided
  • 3 tablespoons (45 mL) olive oil, divided
  • ½ head cauliflower , cut into florets
  • 2 tablespoons (30 g) shallots, chopped
  • ½ cup (120 mL) gluten-free chicken broth
  • ½ cup (120 mL) pinot noir
  • ¼ cup (40 g) dried cherries
  • 1 tablespoon (3 g) finely chopped fresh chives

Instructions

  • Season pork medallions with half of the salt and pepper. Heat 1½ tablespoons oil in a large sauté pan over medium-high heat and cook medallions until just barely pink in the center, about 3-4 minutes per side. Transfer meat to a plate and tent with foil.
  • Add remaining olive oil to the pan. Add cauliflower florets to the pan and season with remaining salt and pepper. Toss to coat. Cook for 10-12 minutes, until fork-tender but not mushy. Stir as the cauliflower browns.
  • Add shallots during the last two minutes of cooking the cauliflower and reduce heat to medium. Sauté until shallots just begin to soften. Deglaze the pan with chicken broth, scraping up any brown bits. Add wine and dried cherries and cook until liquid is reduced by half, about 4 minutes. Season with additional salt and pepper, if needed. Add pork medallions back to the pan to re-warm and coat with sauce. Garnish with fresh chives. If desired, serve with salad and potatoes.

Nutrition

Nutrition Facts
Pork Medallions & Cauliflower with Pinot Cherry Sauce
Amount Per Serving
Calories 370 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 111mg37%
Sodium 801mg33%
Potassium 933mg27%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 37g74%
Vitamin A 309IU6%
Vitamin C 38mg46%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cauliflower Cherries Kim Maes Pork Wine
0 shares
Previous Post

Gluten-Free Eggplant Parmesan

Next Post

Chicken & Artichokes with White Wine

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating