Pork Medallions with Port Wine-Dried Cherry Pan Sauce

By Judy1

Here, a pork tenderloin is cut into 16 medallions, an ideal shape and size for sautéing. Butter is whisked into the red wine mixture at the end, creating a velvety and rich sauce. Serve with plain or garlic-flavored couscous.

Ingredients

• 1 cup ruby port or other sweet red wine
• 1/3 cup dried sweet cherries
• 4 teaspoons seedless raspberry jam
• 1 teaspoon Dijon mustard
• 1 tablespoon vegetable oil
• 1 1/2 pounds pork tenderloin, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon butter
• Fresh parsley springs (optional)

Details

Servings 4

Preparation

Step 1

Combine first 4 ingredients.

Heat oil in a large nonstick skillet over low heat for 2 minutes. Cut the pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper.

Place pork in pan; cook 4 minutes on each side or until golden brown. Remove pork from pan. Stir in wine mixture, scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in butter with a whisk. Serve sauce over pork. Garnish with parsley, if desired.