Pork Medallions With Port Wine and Dried Cherry Pan Sauce

"Adapted from a recipe at Serious Eats (from Cooking Light The Complete Quick Cook). Slices of pork tenderloin are quickly seared, then the sauce ingredients are quickly cooked down to make a tasty glaze. Feel free to substitute red vermouth, sherry, or another sweet red wine if you have no ruby port. Add more mustard if you want it more piquant. Go wild."
 
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Ready In:
20mins
Ingredients:
11
Serves:
2-3
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ingredients

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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

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!
 
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