My oldest son asked for Weiner Schnitzel, which I made yesterday. But the problem is that pork tenderloins are only sold in 2-packs; so what to do with the second tenderloin? Today’s recipe is perfect: easy, delicious, family-friendly and can take as little as 35-minutes. Chris Kimball published this recipe 15-years-ago; in 1997; but the medallions were tender and flavorful. Chris Kimball recommends laying a ruler on your cutting board to ensure evenly thick slices. Aside from a few technical problems, the result definitely satisfied everyone in the family. Overall, I’d give this recipe 4-stars as I prepared it today, but with a potential for 4-1/2 was a little more sauce.
- The biggest problem was too little liquid sauce. There were plenty of solids (dried cherries), but not enough liquid (port and chicken broth). In hindsight, I believe that my skillet may have been too hot, so that when I deglazed the pan all the liquid evaporated in just a few seconds. But I also increased the liquid components below as follows’ increase port from 1/3-cup to 1/2-cup, and chicken broth from 2/3-cup to 1-cup.
- The other indicator that my skillet was too hot was my vaguely smokey kitchen. It wasn’t too bad, so I didn’t notice it until afterwards. Next time I will pay more attention and turn down my skillet at the first sign of smoke.
- I did have trouble removing the silver-skin. It is more difficult on pork because of it’s small size, and I accidentally pulled off some meat in a few places.
- Chris Kimball says that you can also use dried cranberries (or chopped dried apricots) in lieu of cherries. My cherry-loving son means that I always try to have cherries in all forms in the house.
- I used my splatter screen to cover the skillet, which helped minimize the mess. Without that, you’ll definitely have a little more cleanup of your stove-top; medium/high with splatter screen.
How much work? Low.
How big of a mess? Medium.
Start time 6:15 PM. Finish time 7:15 PM.
Chris Kimball’s original recipe is here. The descriptions of how I prepared the recipe today are given below:
1 teaspoon table salt
1/2 teaspoon pepper
1 pork tenderloin (about 1-1/4 pound)
2 tablespoons olive oil
1/2 cup port
1/2 cup dried sweet cherries
1 cup chicken stock
2 teaspoons minced fresh rosemary
Salt and ground black pepper
- Use a paring knife to loosen and remove the silver skin from the tenderloin. Lay the tenderloin on a cutting board, and slice into even 1″ medallions. Sprinkle both sides with salt and pepper. Use the flat side of chef’s knife to gently pound each medallion to 3/4″ thick.
- Place a regular 10″ heavy-bottomed skillet over medium-high burner, and heat olive oil until it begins to shimmer. Sear half the medallions for 2 to 3 minutes without moving, then flip using tongs. My stove took 3 minutes to brown nicely. Continue to brown the second side for another 2 to 3 minutes. If the oil begins to smoke, turn down your stovetop. Move cooked medallions to a clean plate and set aside while browning the second batch.
- While the pork is browning, roughly chop the dried cherries.
- Keep the skillet over medium-high burner, and use port and cherries to deglaze the pan. Chris Kimball says this will take 2 to 3 minutes, but my pan must have been too hot because it had reduced to 2 tablespoons in about 30 seconds.
- Increase burner to high, add chicken stock, rosemary, and any accumulated pork juices back to the skillet. Cook for 2 minutes until it becomes syrupy. Add 1/4 to 1/2 teaspoon salt, and pepper to taste.
- Turn down burner to medium and add pork back to skillet. Simmer pork, flipping to coat, for about 2 minutes to reheat. Move to individual plates or a serving platter, and spoon sauce before serving immediately.