Pork medallions are simmered in a wine, Cherry Pomegranate Habanaero Sauce and thyme for a savory main dish that pairs well with a variety of side dishes and vegetables. Perfect for weeknights or as a comforting Sunday supper.
2 (1 lb.) Pork tenderloins, trimmed
1/2 tsp. Black pepper, freshly ground
2 Tbsp. Olive oil
1/2 cup Dry red wine
1 3/4 cups Robert Rothschild Farm Cherry Pomegranate Habanero Sauce
1 Tbsp. Thyme, fresh, chopped
2 Tbsp. Butter
Cut each pork loin crosswise into 12 (1-inch) thick pieces. Sprinkle both sides of pork with salt and pepper. Heat small amount of oil in a large non-stick skillet over medium-high heat. In batches, add pork to pan; cook 3 minutes on each side. Remove pork from pan; keep warm.
Immediately add wine to pan over medium-high heat to deglaze, scraping all small bits from the bottom. Add the Cherry Pomegranate Habanero sauce and thyme to the pan and reduce heat to medium, stirring; cook 2 minutes. Whisk in butter to melt, return pork and any drippings to pan, turning medallions to coat with sauce. Remove from heat and serve medallions with sauce.
Note: 1 cup = 1 bottle Cherry Pomegranate Habanero Sauce