Pork Medallions with Port Wine-Dried Cherry Sauce

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.
4 servings (serving size: 4 pieces pork and 2 tablespoons sauce)

Yield:
4 servings
Category:
Pork
Cuisine:
American

INGREDIENTS:

  • 1 cup ruby port or other fortified 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).
  4. Remove from heat. Stir in butter with a whisk. Serve sauce over pork. Garnish with parsley, if desired.

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