• 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)

1. Season each medallion with salt and pepper.
2. Melt 1 tbsp. (15 mL) butter in a large nonstick skillet; sauté medallions, approximately 3 to 4 minutes on each side, until nicely browned and cooked through. Place medallions on a warm plate and cover with aluminum foil.
3. Melt remaining butter in skillet and sauté onion and prosciutto until onion is tender and prosciutto is starting to crisp, approximately 2 minutes.
4. Add cherries and orange zest to skillet; continue cooking while stirring for 1 minute.
5. Carefully add Grand Marnier and immediately ignite with a long fireplace match. After the flames subside, add vinegar and reduce liquid by nearly half.
6. Add maple syrup and bring to a boil.
7. Return medallions to skillet and heat through, turning one. If required, use a spoon to thoroughly coat the medallions with sauce.
8. Serve medallions in a pool of sauce and garnish with cheese piped from pastry bag.

Cherry vinegar can be found in most gourmet food stores, but can be substituted for 4 ounces (125 mL) cherry juice and 4 ounces (125 mL) white wine vinegar.

You can use a plastic sandwich bag with the tip of one corner cut off in place of a pastry bag.