Pork Tenderloin Medallions With Port and Dried Cherry Sauce

Name: Pork Tenderloin Medallions With Port and Dried Cherry Sauce
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 serving(s)
Ingredients: 1 lb pork tenderloin; salt and black pepper; vegetable oil; 2/3 cup port wine; 1/2 cup dried tart cherry; 1 1/3 cups low sodium chicken broth; 1 teaspoon minced fresh thyme or 1 teaspoon rosemary; 1 tablespoon cold butter

Submitted by DJM

"Pork medallions quickly sauteed and served with a delicious and easy Port and dried cherry sauce. Revised from a recipe that didn't have enough of the delicious sauce."

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Ready In:: 17mins
Ingredients:: 8
Serves:: 4

ingredients

1 lb pork tenderloin
salt and black pepper
vegetable oil
²⁄₃ cup port wine
¹⁄₂ cup dried tart cherry
1 ¹⁄₃ cups low sodium chicken broth
1 teaspoon minced fresh thyme or 1 teaspoon rosemary
1 tablespoon cold butter

directions

Pre-heat the oven to 175 degrees.
Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
Pour sauce over the pork.