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Pan Seared Pork Medallions

Ingredients:

1 pork tenderloin (1- 1½ lbs.)
1-2 TBs Wildwood Blends All-Purpose Seasoning
fresh or dry thyme to taste for rub
1 to 2 TBs salad oil (for saute)
¼ cup port or red wine for deglaze
½ cup beef or chicken stock
pulp from 3 to 4 plums (depending on size) ¼ cup finely chopped pecans
2 TBs maple syrup 1 TBs butter to finish sauce


Trim tenderloin if needed then rub with Wildwood Blends All-Purpose Seasoning and small amount of thyme. Cut tenderloin across grain into ¼ to ½ inch slices. Peel and seed plums and chop or puree pulp. Finely chop pecans or pulse in food processor.

In large saute pan heat oil and butter for sauteing the pork. When oil/butter is hot enough, lay the cut and seasoned medallions in the pan without crowding. Brown on both sides until cooked through aprox. 6 to 8 min. Remove from pan. Add pecans and lightly brown over medium heat then deglaze with wine. Add the plum pulp, stock, and maple syrup and reduce 2 to 4 minutes. Reduce fire and skim off any oil from the top of the sauce. Add the last of the butter and wisk into the sauce until melted. Place cooked pork medallions back in pan to reheat. Don't return sauce to boil taking care not to overcook the pork at this stage. Place on platter or plate up top with a little sauce and fresh sprig of thyme.