Sautéed Pork Medallions with Cherry Maple Sauce | duBreton

Ingredients

• 1 duBreton Pork Tenderloin , sliced into 8 even medallions
• Salt
• Pepper, freshly ground
• 3 tsp. (45 mL) butter, divided
• 2 tbsp. (30 mL) minced onion
• 2 ounces (60 g) prosciutto, shredded
• 6 ounces (180 g) dried cherries, roughly chopped
• 1 tbsp. (15 mL) orange zest
• 4 ounces (125 mL) Grand Marnier, or other orange liqueur
• 8 ounces (250 mL) cherry vinegar
• 3 ounces (95 mL) maple syrup
• 4 ounces (115 g) fresh cheese seasoned with herbs and garlic (such as Boursin)