Pork Medallions With Port Wine and Dried Cherry Pan Sauce
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2-3
ingredients
- 1 cup ruby port (or other sweet red wine)
- 1⁄3 cup dried cherries
- 4 teaspoons raspberry jam
- 2 teaspoons stone ground dijon mustard
- 1⁄2 teaspoon Worcestershire sauce
- 1 - 1 1⁄2 lb pork tenderloin
- kosher salt
- fresh ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- chopped parsley
directions
- Whisk together the first five ingredients. Set aside.
- Slice tenderloin into 1" slices. Cover with a sheet of plastic wrap and whack once or twice with a meat mallet or the bottom of a heavy pan. Season with salt and pepper.
- Add oil to a medium skillet (not non-stick). Heat over medium heat until it shimmers. Cook pork until golden brown, 2-4 minutes on each side. Remove to a plate.
- Add sauce mixture to pan. Scrape any fond (brown bits) up off the bottom of the pan. Bring to a boil and reduce by half, 3-5 minutes. Off heat, whisk butter into sauce. Spoon over pork and sprinkle with parsley.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!