Pork Tenderloin Medallions With Soused Cherry Pan Sauce

By Food52
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½ cup dried sweet cherries

½ cup Syrah port

1 pork tenderloin (approx. 1.25 lbs)


freshly ground pepper

3 tablespoons grapeseed oil, plus more if needed

4 ounces bacon, diced into 1/8- to ¼-inch pieces

2 medium to large shallots, thinly sliced

2 medium cloves garlic, minced or pressed

1 cup chicken stock

3 T kirschwasser

¼ to 1/2 teaspoons french four spice

1 & ½ teaspoon minced thyme leaves, divided

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