What's Tasty at Sigona's Farmers Market

July 11, 2012

In the Kitchen with Sigona’s Featuring Local Stone Fruit

In the Kitchen with Sigona’s Featuring Stone Fruit

One of life’s great pleasures is biting into a ripe, fresh and sweet piece of stone fruit. Whether it’s a peach, plum, apricot, nectarine or additional hybrid, local stone fruits are wonderful whether eaten out of hand or in a crisp salad.

Out of Hand

OK, so maybe this isn’t exactly a recipe, but we bet you can’t resist the temptation of holding a delicious piece of stone fruit in your hand without chomping down into it to enjoy those sweet, succulent flavors. Nothing beats eating fresh stone fruit right out of hand.


  • Sigona’s stone fruits from Sweet Home Farms
    • Peaches
    • Nectarines
    • Plums
    • Apricots


  • Select your stone fruit of choice
  • Raise to mouth
  • Bite into the best-tasting fruit in the entire Bay Area
  • Enjoy!

Honey Vanilla Fromage Blanc

I love this quick and simple recipe, especially on warm summer days. The raspberry topping is the perfect complement to Sweet Home Farms’ delectable stone fruits. Recipe adapted from Food Network.


  • 32 ounces fromage blanc
  • 2 TBL heavy cream
  • 1/4 cup Honey Hole Wild Apricot or Blackberry Honey
  • 4 tsp. pure vanilla extract
  • 1/2 tsp. freshly grated lemon zest
  • Vanilla seeds scraped from 1 vanilla bean

Assemble Using:

  • Sigona’s fresh stone fruits, including Diamond Ray nectarines, Ice Princess and Snow Princess peaches and Santa Rosa plums
  • Berries such as raspberries and strawberries
  • Citrus fruit such as oranges, cut in segments
  • Raspberry Sauce


  • Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl.
  • Refrigerate until ready to use.
  • To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce.
  • Serve with extra raspberry sauce on the side.

Raspberry Sauce Ingredients:

  • 1 basket of raspberries rinsed
  • 1 tsp. lime juice
  • 1 tsp. lime zest
  • 2 tsp. Honey Hole Wild Apricot Honey

Raspberry Sauce Directions:

  • Place the ingredients for the raspberry sauce in a blender
  • Blend until smooth use as a topping

Carmelo’s Simple Stone Fruit Salad

Simple, delicious and incredibly good for you. No wonder this basic stone fruit salad has become one of my most favorite dishes!


  • One of the following stone fruits:
    • Diamond Ray nectarines
    • Ice Princess peaches
    • Snow Princess peaches
    • Santa Rosa Plums
  • 1 cup blueberries
  • 1 tsp. lime zest
  • 2 tsp. lime juice
  • A sprinkling of raspberries


  • Slice the stone fruit and mix with all ingredients except raspberries
  • Plate and top with raspberries

Peach, Plum or Apricot Raw Stone Fruit Cobbler

Nothing beats a refreshing and sweet cobbler, especially when stone fruits are perfectly in season as they are right now. This healthy treat is sure to satisfy any sweet tooth.  Recipe courtesy of About.com.


  • 1 ½ pounds (5-6 cups) of Sweet Home Ranch’s peaches, plums, nectarines or apricots pitted and cut into 1” chunks
  • 2 TBL of Honey Hole Wild Honey
  • ½ tsp. pure vanilla extract
  • 1 cup dried unsweetened shredded coconut
  • ½ cup walnut pieces
  • ½ cup pecan pieces
  • 5 large medjool dates, pitted and chopped
  • 1/2 tsp. almond extract
  • ½ tsp. ground cinnamon powder
  • Pinch of grated nutmeg or mace
  • Pinch of sea salt


  • Gently toss the fruit with the agave and vanilla extract. Divide the fruit amongst 4 dessert glasses and set aside.
  • Place the remaining ingredients (coconut, walnuts, pecans, dates, almond extract, cinnamon, nutmeg and salt) in a food processor and pulse the mixture until it is coarsely ground but still has texture.
  • Divide the mixture between the 4 berry dishes, scattering evenly over the top to form a thick crust.
  • The crisp can be served immediately or chilled.
  • Serves 4

Home Sweet Home Ranch

Home Sweet Home Ranch

Sweet Home Ranch farmer Paul Buxman places nature and family first to provide you with the sweetest, most perfect stone fruits in the entire Bay Area!

By Robbie Sigona

Sweet Home Ranch farmer Paul Buxman

“You know how I stay cool all day on my tractor in 100-plus degree heat,” Paul Buxman asked me from his Sweet Home Ranch in Dinuba, CA just south of Fresno. “I place a towel under my hat and fill it full of ice every hour. The cold water just drips down onto my head and shoulders. Sometimes I’m cold even when it’s 112 degrees out!”

The only things more delicious and sweet than Paul’s humor are the nectarines, peaches, plums and additional stone fruits his farm grows on his 55 acre ranch.

That’s because unlike fruit that may be stored for up to three weeks and picked green, produce from Sweet Home Ranch is plucked from branches at the peak of ripeness. Then, in the blink of an eye, it’s delivered and placed on our shelves here at Sigona’s for you and your family to enjoy. With produce that fresh, no wonder it’s bursting with so many exquisite flavors.

Having forged a close friendship with Paul over the years, I know one of the things he prides himself on the most are his growing techniques. Every piece of produce from his farm is certified California Clean. In a nutshell this basically means that all his succulent fruits are grown sans organic or synthetic pesticides. While Paul’s produce may not be certified organic, his unique and intricate growing techniques are still environmentally friendly and yield the best-tasting fruits you’ve ever had.

Before I could practically finish asking Paul his opinion on which stone fruits are looking especially good right now, he exclaimed excitedly, “The Diamond Ray nectarines! It’s packed full of calcium, zinc and additional minerals that your body craves.”

Having tasted these beauties myself, I can personally attest that you’ll want to try one the next time you’re in the store. I’d also highly suggest the Snow Princess and Ice Princess peaches as well. These fragrant white-flesh peaches possess floral notes with a touch of honey and rose.

Paul says that his peaches are about as perfect as they can be right now due in large part to ideal climate conditions. “While they’re roasting out there in the Midwest and the East, we’ve had a relatively mild summer here so far with only a few days over 100. All early ripening fruits prefer 90-degree weather, which we’ve had, and this allows for 2 to 3 more days on the trees to give them those flavor profiles that people expect and love.”

Sweet Home Ranch is constantly striving to attain the perfect peach, plum, nectarine and more. From tweaking watering patterns to pruning techniques, Paul leaves no leaf unturned.

Paul is equally attentive and dedicated to creating a nourishing family environment for his workers. This enables them to live and thrive as vibrantly as the peaches that are eventually picked from the trees.

“There’s a huge labor shortage in the farming industry right now. This is because the system currently requires six to eight weeks of hard labor, but then workers are laid off. That’s no good,” Paul stated emphatically. “So we find ways to have our employees working year-round – along with two months of vacation for them to travel and visit their families.”

To counter those days of “dead time” when most employees would be laid off, Paul and his wife Ruth diversify their peachy portfolio by making precious preserves. This off-season work increases the amount of days his employees can be compensated for their efforts.

Along with providing his employees with a steady stream of income, Sweet Home Ranch also makes sure its valued workers are surrounded by a safe environment. You might be astonished to know that when it finally gets just too darn hot out there, Paul sends his workers home – paid! “What’s more important: the loss of a few peaches or the potential for heat stroke? Without our workers we’re nothing.”
Sweet Home Ranch now has employees that have been with the company for over two decades. Many of these loyal folks now have kids working for the company. (Hey! That sounds just like Sigona’s Farmers Market!)

As Paul so eloquently put it, “It really is heaven on earth here, except for days when it’s 110 degrees out.”

We look forward to seeing you in the store this summer for the best stone fruit you’ve even tasted. And don’t forget to check out our recipes, including Honey Vanilla Fromage Blanc and my Uncle Carmelo’s Simple Stone Fruit Salad.

Robbie Sigona’s Produce Tips: Stone Fruit

Robbie Sigona’s Produce Tips: Stone Fruit

  • Stone fruit should have a slight give if you want to eat them right away.
  • Store them in the fridge if it’s breaking or ripe and they should last four or five days. If it’s firm then leave them on the counter for a day or two until ripe and ready to eat.
  • For Diamond Ray yellow nectarines, there are a lot of “sugar dots” as Paul Buxman likes to calls them. They have a bit of a crude look but are fantastic. The more of these sugar dots the better.
  • You want to pick a nectarine (or a peach for that matter) with a nice yellow background. I always like to turn my fruit over and look at the stem end to get a true indication of the color. It’s not the red blush color that you are looking for.
  • And of course, you’ll want your stone fruit free of bruises.

Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.

June 13, 2012

Robbie Sigona’s Produce Tips: cherries, peaches & nectarines

Robbie Sigona’s Produce Tips: What’s New

This week:

  • We have in our famous, local Bing cherries from Andy Mariani’s orchard in Santa Clara Valley…just south of us in Morgan Hill. They’re huge, deep burgundy and extremely sweet. They arrive at Sigona’s within hours of being picked – Uncle Paul picks them up at 10 a.m. and brings them to Sigona’s!
  • On another note, Paul Buxman, our local, certified California Clean grower, will soon be in with white and yellow peaches and white and yellow nectarines. It’s all going to be real good, but I expect the Diamond Bright yellow nectarine to be excellent! It’s one of the best varieties of the year.

Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.

July 13, 2011

Treasured Heirloom Blenheim Apricots Available Now

Treasured Heirloom Blenheim Apricots Available Now

Rich, complex-flavored Blenheims are a local gem with a fleeting and extremely short season.

By Robbie Sigona

Heirloom Blenheim apricots. These delicate, beautiful fruits were once synonymous with the Santa Clara Valley…before it was known as the Silicon Valley.

Bay-Area lifers will know exactly what I’m talking about when I say you can’t beat the flavor of a Blenheim. Give any old apricot to a longtime Bay Area resident and they’ll tell you, “they just don’t make ‘em like they used to.” Hand them a Blenheim apricot and you’ll hear them say, “now that’s an apricot!”

Blenheims, grown mostly by small, local farmers, have a more complex flavor than other apricot varieties. They have a tangy, thick flesh, yet their acid content is balanced beautifully by a high sugar content that rounds out the tartness. They have a pretty apricot color with a rosy blush outside, but their flesh is a richer, darker orange than other varieties. It is perfect for preserves as well as for drying, in addition to being a treat to eat out of hand.

It’s in our Bay Area, the Santa Clara Valley in particular, that the fragile fruit flourishes. The weather is just right, yet, due to its extremely delicate nature, the Blenheim does not ship well. It’s becoming even more of a rarity as the demand for fresh fruits to be available everywhere at anytime becomes an expectation. Farmers meet demand by replacing fragile fruits with more hardy varieties, and it’s this demand that driving out the true flavors of history.

For the Love of Blenheims

Blenheim apricot orchards, along with prunes, used to dominate orchard space in the Santa Clara Valley, but as more people moved in, more farmers moved out. Hardly any Blenheim orchards remain, save for a few small, local farmers, such as Andy Mariani of Andy’s Orchard in Morgan Hill. Andy’s farming family moved their orchard operation south with big businesses rolled into the Valley. In fact, what was once the Mariani family orchard in Cupertino is now the space directly across from Apple Computer, Inc.

Luckily, the land where Andy’s family resettled in Morgan Hill is still ideal for Blenheims and much, much more.

Mariani, out on his farm in Morgan Hill.

Andy is a bona fide stone fruit expert. Not only has he grown more than 200 varieties of fruit, and he’s a expert member of the California Rare Fruit Growers Association and the Cherry Advisory Board’s research committee. He’s also written a book on fruit varieties and has worked with the Community Alliance and Family Farmers. He’s been approached by numerous research and development groups to plant and oversee new or heirloom varieties, such as the Green Gage plum, and he’s responsible for identifying and rescuing the Baby Crawford peach, abandoned by University of California researchers. The list goes on and on.

Andy has traveled the world collecting different trees and fruits, and practices some of the newest agricultural research to develop better farming techniques. He uses organically approved pest and disease controls as well as Integrated Pest Management (IPM) to help provide safer food with less reliance on harmful pesticides and picks the fruit.

We’re glad to know Andy and to benefit from both his knowledge and expertise on stone fruits as well as his fruits, which are delivered straight from Andy’s Orchard to Sigona’s when they’re in season.

“The Blenheim is extremely rare now, it’s actually on the slow foods endangered list because so few are grown and, what’s more, is so few are grown in the right area,” said Andy. “There are a number of factors that make the Santa Clara Valley ideal for growing Blenheims, such as the right alluvial soil and the topography of the region; Blenheims are usually grown in the foothills to help avoid late spring frosts that can damage early blossoms.

Andy also says it’s the climate of the Santa Clara Valley that makes this area better for Blenheims than other apricot growing regions, such as the Central Valley. In the Santa Clara Valley, the hot days are countered by cool nights that allow the tree to bounce back from a warm day.

Hot days and warm nights make for fast-ripening fruit, which, while ok for some crops, isn’t suitable for the Blenheims to reach their tree-ripened, rich flavor potential. The variety is susceptible to disease more than others, and is also more likely to get pit burn or sun burn in the heat. Plus, the window of opportunity for harvesting is brief enough as it is.

“The season is very fleeting,” said Andy. “It doesn’t last more than a week or 10 days because they ripen quickly and all at once. You have to pick them all at once as quickly as possible or they can fall from the tree; that’s another reason most growers have switched to hardier verities like the Patterson or Tilton.

While Andy prefers the fresh Blenheim market, there’s hope for the over-ripe ‘cots if that brief harvest window is missed. The Blenheim variety is one of the best drying varieties available.

While Fresh is Fabulous, Dried is also Divine

Heirloom Blenheim Apricot Sorbet is made exclusively for Sigona's by Gelato Massimo using dried Blenheims.

We’ve always carried dried Blenheims at our store. They’re one of the most popular dried fruits we carry. They dry well, maintaining their rich color, flavor and shape, and truly are outstanding compared to other dried varieties. We also worked with Gelato Massimo, one of our local vendors from Watsonville, to develop an Heirloom Blenheim Apricot sorbet. That sweet-tangy cool treat is the perfect antidote for a hot summer day. We’ve also worked with Massimo to develop two other outstanding flavors featuring fruits from our local farmers: Bleeding-Ripe Boysenberry Gelato and Heirloom Apple Pie Gelato.

“While most remaining Blenheim acreage is meant for drying, I recently planted a few more acres for the fresh market,” said Andy. “Of the tens of thousands of original acres of Blenheims, only about 300 remain. Marketing fresh Blenheims is a way to allow the variety to survive and continues to exist. We do dry some, but if just dried Blenheims are marketed, the margins aren’t there and farmers will continue pulling the trees out, but I’m looking to the future and hope to keep the variety available for those who seek out fresh Blenheims.”

Andy is harvesting Blenheims right now and expects the harvest window to last a few more days. While most boxes we get from Andy are spoken for before they arrive, we put out at least a box for people to purchase from when they arrive. Hurry in Thursday to get a taste of Santa Clara Valley history – if you get enough, eat them fresh or try your hand at a Blenheim jam.

June 29, 2011

No Place Like Sweet Home (Sweet Home Ranch produce at Sigona’s)

No Place Like Sweet Home

Sweet Home Ranch in Dinuba, Calif., provides us with certified California Clean stone fruits that burst with sweet, tree-ripened flavors of summer.

Sweet Home Ranch. Just the name evokes the image of an idyllic setting amongst rolling hills and green rows of crops, don’t you think?

Ruth & Paul Buxman of Sweet Home Ranch, pictured at Sigona's during our 2010 Meet the Farmer Day.

It’s in Dinuba, Calif., near Fresno, that third-generation farmers Paul & Ruth Buxman work such a landscape. They operate Sweet Home Ranch – yes, it really does look like that – growing some of the sweetest, most succulent and tree-ripened peaches, nectarines, Santa Rosa plums, oranges, Concord grapes, mandarins and more. One of my favorites, their Honeykist Nectarine, is sub acidic, making it sweet, mellow and not-so-tart…when it’s ripe, it’s off the hook! (More fruit info below.)

All locally grown summer stone fruit we carry from Sweet Home Ranch is fantastic and what makes unique is the growing method.

All Sweet Home Ranch produce is certified California Clean, which, in short, means the fruits are grown using no organic or synthetic pesticides. This certified farming system protects the environment, supports small family farms, and delivers extraordinary produce at an affordable price. It’s one of the first eco-label movements in the state that works to discover and promote cleaner, more eco-friendly ways to produce nut and stone fruit crops.

It might not be certified organic, but captures the idea embedded within. Buxman also uses integrated pest management (IPM), which is a rotation of beneficial insects to help eliminate harmful pests and the need for pesticides. In fact, Sweet Home Ranch received the E.P.A’s first ever Integrated Pest Management Innovators Award for advancing the reduction of pesticide use.

But there’s more to it than that. California Clean is also a way of life for the farmer, the land and its workers.

Other criteria for being California Clean, a collaborative that Buxman founded in support of environmental farming, require each certified farm to be family owned, and that the family must live on the farm. What’s more is that at Sweet Home Ranch, workers come first; they are considered family, and family is important to the Buxmans. Free babysitting is available on site for the children of all workers, and each worker is given a vacation every year to visit their families, with Buxman paying the transportation bill.

Buxman also reserves a portion of his land for his workers to grow their own crops, providing all of the necessary water, equipment and fertilizers needed. In exchange he says he was won extreme loyalty from his employees. The Buxmans have a green thumb AND a big heart.

“For us, farming is a matter of being good neighbors and good stewards of the land entrusted to us,” said Paul. “Our fruit grows in a natural environment, surrounded by song birds, lady bugs, grassy undergrowth and snow-melt irrigation, making for a great farm, great soil and great food.”

Once picked, the fruit from Sweet Home Ranch is delivered directly to the stores. In fact, Sigona’s is one of the handful of retailers Paul to which Paul delivers! Buxman doesn’t deal with wholesale, instead he eliminates the middleman and his fruit spends less time on the road burning oil. As such, the fruit also arrives fresher and has been picked riper.

Fruit which is too ripe to travel falls into the hands of Ruth Buxman who makes it into preserves, which we also sell. The fruit travels from the tree to the stove without leaving the farm, and the family stands at the stove making homemade preserves in small batches. Each jar is then stamped and hand-signed by either Ruth, Paul or their son. It’s another family affair.

We’ll carry Buxman’s fruit from Sweet Home Ranch throughout most of the summer. Make sure to look for the California Clean signs up in our store – you can’t miss them. Here’s a sampling of what we have in the store now:

Santa Rosa Plum: Ask any plum fanatic and they’ll say the Santa Rosa is the best plum around. It’s the standard against which all plums are judged. They have a dark, tart skin that’s balanced by their sweet, yellow flesh. Even though they’re the most flavorful plum of all time, only a handful of Santa Rosa orchards remain in California. The variety goes from perfectly ripe to very soft so quickly that most commercial farms have opted for tougher varieties that can be more easily transported – that’s why you won’t find this variety in most supermarkets. Find them at Sigona’s.

White Flesh Peaches: Delicate and fragrant, the white flesh peach has a floral, sweet flavor that hints to honey and roses. Their flesh is a creamy pink and can be eaten either when  crunchy, making them perfect for salads, or once they’ve ripened at room temperature for a juicer experience.

Yellow Flesh Peaches: Looking for that classic peach flavor? Get some yellow flesh peaches. They have that delightful, sweet flavor that Paul Buxman says, “can redeem almost any difficult day.”

White Flesh Nectarines: Sweet Home Ranch was one of first farms in California to offer white flesh nectarines. These beauties are unique in that they can achieve the highest levels of sweetness because this variety is considered to be sub-acid (though some white varieties can be acidic). The sub-acid white flesh nectarine we have has a delicate, sweet flavor that’s almost perfumed with hints of roses.

Yellow Flesh Nectarine (variety: Honeykist): Anything with the word honey in the name is guaranteed to be sweet, and you can bet the yellow-fleshed Honeykist nectarine is indeed sweet. This variety has a mellow sweet flavor with a light, balanced tartness, whereas other nectarines carry a more tangy-tart punch. The unique taste of yellow flesh nectarines, combined with their natural high levels of pectin, make them perfect for hearty cobblers and thick preserves.

A note from Paul Buxman: Did you know fruits with some visual imperfections are generally sweeter and more nutritious than those so-called “perfect” fruits? We call the fruits with small scars “Nature Kissed.” The USDA tested fruits with small, natural scars from wind, insects or hail and found their sugars and mineral content were condensed; it turns out that a little natural adversity is a good thing! It builds strength and character, not only in fruit but in us as well. So don’t be afraid of slight imperfections. They indicate sweetness within. Beauty is, after all, only skin deep.

June 15, 2010

In the Kitchen with Sigona’s: It’s cherry season!

Filed under: RECIPES — Tags: , , , , , , , — Sigona's @ 4:57 pm

In the Kitchen with Sigona’s: It’s cherry season!

Cherries are delicious eaten on their own, but they add new level of flavor to savory dishes and grilled meats, such as pork. One of our customers even replaces tomatoes with cherries in their homemade salsa! Remember, cherries have pits in the middle so be careful when biting into them.

Balsamic-Drizzled Summer Stone Fruit over Creamy Gelato

Stone fruits are just coming into season, and though I prefer to eat them out of hand, they’re delicious when roasted, drizzled with balsamic (especially an infused balsamic) and served over ice cream or gelato. Serves 4.


  • 12+ cherries, halved with the pit removed
  • 2 other stone fruits, such as peaches, apricots, plums or nectarines, quartered with the pit removed
  • ½ cup Sigona’s cherry balsamic
  • 1 pint of Vanilla Bean gelato (we recommend Gelato Massimo; it’s made in Watsonville!)
  • 4 mint leaves, for garnish (optional)

Directions: Preheat oven to 350 degrees F and prepare fruits as directed.

Place fruits in a baking dish and drizzle with Sigona’s cherry balsamic. Roast fruit for 15-20 minutes.

Meanwhile, scoop gelato into four dessert bowls. Place equal amounts of roasted fruit in the bowls and drizzle with more balsamic (leftovers from the baking dish and/or a drizzle of more from the bottle). Place a mint leaf in each bowl (optional) and serve immediately.

Smoked Turkey and Cherry Salad with a Cherry Balsamic Vinaigrette

This salad recipe, inspired by this one on the California Cherry Advisory Board website, is a great way to use fresh cherries and our cherry balsamic. Serves 4.

For the salad:

  • 1 head Romaine lettuce, medium-chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced green onion, some green included
  • 2 small mandarins or tangerines, such as Pixie tangerines
  • 1 cup smoked turkey, cut into 1/2-inch cubes
  • 2/3 cup California Bing cherries, washed, halved & pitted

For the balsamic vinaigrette:

  • 1/3 cup Sigona’s Fresh Press extra-virgin olive oil
  • 2 TBL Sigona’s Cherry balsamic
  • 1 TBL stone-ground mustard
  • 1 tsp honey or organic Agave nectar
  • 1/4 tsp salt
  • freshly ground pepper to taste

Directions: Toss all salad ingredients together, except cherries, in a large bowl.

Add all the vinaigrette ingredients, except the EVOO, in a small bowl and whisk to mix. Slowly drizzle in the EVOO and whisk quickly to emulsify the mixture.

Reserving 1 TBL, drizzle the vinaigrette over the salad and toss to coat. Add the cherries to the reserved vinaigrette and toss to coat.

Arrange salad on individual plates, sprinkle with cherries and serve immediately.

Roasted Pork Tenderloin with a Cherry-Balsamic Reduction

Just typing out this recipe makes my mouth water. It’s a simple go-to recipe when we have fresh cherries in the store that is sure to impress. If it’s too hot and you don’t want to turn on the oven you can always grill the tenderloin on the BBQ. Serves 4.


  • 1 pork tenderloin (about 1 pound)
  • Salt and pepper
  • 2-3 TBL Sigona’s Fresh Press extra-virgin olive oil
  • 2-3 TBL unsalted butter
  • 1 large shallot, diced
  • 1 TBL chopped fresh rosemary
  • 3/4 lb. Bing cherries, halved and pitted
  • 1/2 cup Sigona’s cherry balsamic

Directions: Rub pork with salt and pepper. Heat EVOO in a large skillet over medium-high heat. When hot add pork to pan and cook 3 minutes, rotating to brown all sides. Roast pork in the oven at 400F for about 20-25 minutes or until a thermometer registers 155F (it will still be slightly pink). Set aside and let stand for 10 minutes before cutting.

When pork is done and resting, begin the cherry & balsamic sauce.

Add butter to a skillet over medium-high heat. When melted, stir in the shallots and rosemary and cook for one minute. Add the cherries and balsamic and increase heat to high. Cook another minute or so to reduce the balsamic (it’ll get a little thicker).

Drizzle the cherry and balsamic mixture over the sliced pork (about 1-2 inch thick medallions) and serve immediately.

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