1 pork tenderloin (cut into ½ inch medallions)
Salt
Pepper

Compote

2 medium shallots
2tbls minced ginger
4 cloves garlic chopped
1 tsp ground coriander
2 tsp paprika
1 whole star anise
2cups dried cherries divide, 1.25 cups roughly chopped
3 cups water

In a medium sauce pan sauté shallots until translucent. Add: ginger, garlic, coriander, paprika and star anise. Continue cooking until mixture becomes very aromatic, approximately 1 min. Add water and dried cherries. Cook compote until it has reduced to half and is thick.

Heat oil in a medium sized skillet until it just starts to smoke. Place medallions in skillet making sure that you are not over crowding the pan. Cook for 2 minutes per side. Remove from pan and let rest. Once all of the medallions are finished place on a platter and top with cherry compote.