Pork Medallions with Port Wine-Dried Cherry Pan 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.

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

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)

Preparation

Combine first 4 ingredients.

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.

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.

Nutritional Information

Calories:

269 (27% from fat)

Fat:

8.1g (sat 2.9g,mono 2.9g,poly 1.8g)

Protein:

24.4g

Carbohydrate:

12.7g

Fiber:

0.7g

Cholesterol:

79mg

Iron:

1.6mg

Sodium:

295mg

Calcium:

16mg