Tender medallions of pork with a ginger-apple-cherry compote... to die for!
From: Allrecipes.com
Mix the balsamic vinegar, garlic, olive oil and thyme in a small bowl until well mixed.
Pour the marinade into a resealable plastic bag. Add the pork pieces coat with the marinade squeeze out excess air and seal the bag. Marinate at room temp for at least 1 Hr.
Melt the butter in a small sauce pan over medium heat. Stir in the brown sugar until it begins to simmer.
Add the apples, cherries, ginger, cinnamon and nutmeg. Reduce the heat to low and cook, stirring often, until the apple is tender about 15 Mins.
Move to a serving bowl for the table.
When everything else for the meal is ready; Preheat saute pan and coat with just enough oil to coat the pan. Remove the pork from the marinade and shake off excess. Discard the remaining marinade.
Cook the pork in a single layer about 2 Mins per side. Be very careful not to overcook the pork... it cooks very fast.
Remove to a warm plate and continue cooking the pork in batches.
Serve the sliced pork with the compote at the table.
Side with:
Basmati rice or Nanny's Potato Casserole (Our favorite)