1 approximately 1 lb (454 g) pork tenderloin

Flour

1 cup (250 ml) canned Morello cherries

1 cup (250 ml) Morello cherry juice

1/4 cup (60 ml) butter

1 tablespoon (15 ml) olive oil

Salt and pepper

1 shallot, chopped

1 clove garlic, chopped

1/4 cup (60 ml) diced carrots

1/2 cup (125 ml) red wine

2 star anise

1 2/3 cups (400 ml) veal stock

1/4 teaspoon (1 ml) five-spice pepper

1 bay leaf

Slice the pork tenderloin into 6 medallions. Slightly flatten each medallion with the palm of the hand, then dust with flour. Drain the cherries and set the juice aside.

In a non-stick skillet, brown the medallions in half the butter and oil until pink, about 3 to 4 minutes per side. Season with salt and pepper. Remove from the pan and cover with aluminum foil. Set aside.

In the same pan, soften the shallot, garlic and carrots. Deglaze with the wine and the cherry juice. Add the star anise. Reduce until almost dry or until the sauce is syrupy.

Add the veal stock, the five-spice and bay leaf. Gently reduce to two thirds. Strain if desired, then pour back in the pan. Add the cherries. Cook for 1 minute. Remove from the heat and whisk in the remaining butter. Adjust the seasoning.

Coat the medallions with the sauce. Serve with rice and steamed vegetables.

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