Pork Scallopini With A Cherry Sauce

Thinly pounded tournedos of pork loin paired with a sweet and sour pan sauce of fresh cherries and fragrant English thyme.

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In my house we eat a lot more pork than beef. I find it has more flavor and depth. Pork loin is one of my favorites because it can be paired with so many flavors, sweet or savory. This recipe brings together seasonal fruit with aromatic herbs that are well balanced and work together. I know that I am always talking about seasonality in menus, but truly making this recipe in the spring when the Michigan cherries are harvested is worth the wait. One thing I’ve learned through trial and error is that when a recipe only has a few key ingredients you need to pay attention to them and make sure they are of  the best quality. “The Devil is in the details!”

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What ingredients do you need for pork scallopini with a cherry sauce?

• Pork Loin Chops
• High Heat Oil (Vegetable, grapeseed, sunflower etc…)
• Cherries
• Onion
• Sugar
• Dry White Wine
• Fresh Thyme
• Butter
• Salt
• Pepper

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The Recipe

Lay out your pork chops on a cutting board and gently pound them using a meat mallet. You just want to flatten them out a little thinner to about 1/2 inch thick. Now season with salt and pepper. Heat a sauté pan with oil to high heat and then gently lay chops in and sear on both sides. You want to have a nice golden brown color. Try to leave them alone so the heat can build. Do not keep shaking the pan or flipping them.

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When the pork is nicely caramelized remove them and turn down the heat to medium and add the onions. Sauté until sweet and cooked through. Add the pitted and halved cherries to the pan and continue to sauté. Deglaze the pan with wine and let reduce by half. If you need to thicken the sauce, whisk in cornstarch and water. When reduced add the butter whisking to incorporate it in the sauce. Add the chopped fresh thyme and season with salt and black pepper. Return the pork chops to the pan and heat in sauce.

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Recipe Tips:

• If you are putting your own cherries in a cherry pitted world, amazing. Just take your time and then carefully go through the bowl and check them again.You want to make sure you don’t accidentally bite on a pit and break a tooth.
• While I much prefer using fresh cherries in season there are fresh frozen pitted cherries in the freezer section that are very good.
• Sometimes I choose to add brandy or orange liquor instead of a white wine.

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Make Ahead:

• This recipe can be created in less than an hour so I prefer to not make the sauce ahead because it loses a little of the freshness when it sits around. But what I do before I have guests is sear off the meat and set aside. Then just before ready to serve, make the cherries and return the meat to the pan to reheat in the sauce.

Storing tips:

• Store any leftovers in the oven for up to five days.

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