Pork Medallions with Port Wine-Dried Cherry Pan Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This super easy main dish features pork tenderloin medallions browned in hot vegetable oil and drizzled with a homemade port-and-cherry reduction 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) |
Directions:
1. Combine first 4 ingredients.
2. 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.
3. 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.
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