For me, one of the most anticipated fruits of the summer season are sweet black cherries.  Plump and full of that undeniably tart flavor, these gorgeous ruby fruits are wonderful in not only sweet dishes, but savory ones as well. This recipe for ‘Pork with Cherry Sauce’ hails from thee digest magazine from the kitchens of Martha Stewart and her team, Everyday Food. Although now only a quarterly insert with her main magazine, this digest is full of simple recipes that are anything but simple in quality and flavor.  Here you take a pork tenderloin, slice it into medallions and cook the lightly floured medallions in a touch of oil.  Next comes the sauce filled with plump cherries, shallots and smooth red wine.  When served over a serving of smooth polenta, this dinnertime delight is not only gorgeous on the plate, but pleasing to your taste buds as well. 

(To view this recipe, click on the following link: http://www.marthastewart.com/1043213/pork-cherry-sauce)

Tagged: Cherries, chicken stock, Everyday Food magazine, Martha Stewart Living Omnimedia, polenta, pork, pork medallions, pork tenderloin, pork with cherry sauce, red wine, shallots