- 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.
If you can’t find Morello cherries, those pretty little bright red cherries sold canned in their juice in grocery stores, look for canned Bing cherries. They are darker and larger: you should then cut them in half for the recipe. In season, fresh cherries will honor this recipe. The veal stock is sold in butchers and specialty groceries.