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Pork Medallions with Port Wine-Dried Cherry Pan Sauce

Cooking Light

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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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
Pam Anderson, Cooking Light, MARCH 2004