Maple Pork with Cherries

  • 1 Pork Tenderloin, sliced thin (1/4-1/2 inch)
  • 1/4 cup flour
  • 1/8 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 cup half & half
  • 1/8 tsp black pepper
  • 1/3 cup Rosser’s Ridge Pure Maple Syrup
  • 2/3 cup dried cherries
  • 1/4 cup chicken broth

Dredge pork medallions in flour seasoned with salt, pepper, & garlic powder. Pan sear floured pork in hot oil until not pink. Remove from pan. Add fruit, chicken broth, & Rosser’s Ridge Pure Maple Syrup. Cover and simmer for 3 minutes. Add cooked pork and half & half. Season with salt & pepper. Adjust consistency by simmering uncovered until desired thickness. Serve over rice or couscous. Submitted by Erich Rugar of Sugar Oak Farms, Malta NY