Recipe: Pork Medallions with Shallots, Dried Cherries and Spinach

PORK MEDALLIONS WITH SHALLOTS, DRIED CHERRIES AND SPINACH

"Pork is good. We love pork in this house. There are so many pork dishes that require low, slow cooking to become succulent. But sometimes you want good pork fast. In that case, try this pork medallion dish." - Shauna James Ahern and Daniel Ahern, glutenfreegirl

1 cup dried cherries
1 cup port wine
1 1/2 pounds boneless pork loin, sliced into eight 1-inch-thick pieces
Salt and freshly ground black pepper
4 tablespoons olive oil, divided use
1 1/2 cups thinly sliced shallots
1 tablespoon finely chopped fresh rosemary
1 tablespoon thinly sliced garlic
1 pound spinach, washed and dried

Place the dried cherries and port in a medium bowl. Set aside, soaking the cherries in the port for 30 minutes.

Season the pork to taste with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add 2 pork medallions to the skillet and sear until golden-brown, about 3 minutes per side. Transfer the cooked pork to a plate. Repeat with the remaining oil and pork medallions.

Add the shallots to the skillet. Cook, stirring frequently, until caramelized, about 3 minutes. Add the rosemary and garlic and cook, stirring, until fragrant, about 1 minute. Drain and add the port-soaked cherries and cook for 1 minute, then add the spinach. Cook until the spinach begins to wilt, about 1 minute, then remove from the heat. Season to taste with salt and pepper.

To serve, place a mound of the spinach mixture on each plate, then top each with 2 pork medallions.

Makes 4 servings
Source: Good Bite Weeknight Meals