Ingredients
- 7 title medallions of pork tenderloin with cherry meat sauce categories (servings)
- 4 dark sweet cherries
- 2,100 gr pork tenderloin
- 500 gr currant jelly
- 240 ml raspberry vinegar
- 180 ml orange juice
- 60 ml peanut oil
- 3 gr salt
- 3 gr black pepper (fresh ground)
- 2 gr tarragon (dried)
season medallions with salt and pepper heat oil in a large covered skillet, over a medium flame add medallions and brown well on both sides drain fat from pan combine currant jelly, vinegar, orange juice, and tarragon pour over medallions, cover, and simmer for 25 minutes turn, cover, and simmer 20 minutes, until tender remove from heat remove chops to a serving platter or service plates add cherries to pan and stir once spoon over medallions serve hot
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