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Pork Medallions with Port Wine-Dried Cherry Pan Sauce

Cooking Light
Pork Medallions with Port Wine-Dried Cherry Pan Sauce
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

Member Ratings and Reviews

5 stars
carolfstr from An Unknown Location
Made this last night for a special dinner party and it was so good. The sauce is sweet, but pork is perfect for this, and if you reduce it per the directions the port mellows out and when you add the butter you get a lovely sauce. I used a higher heat to brown the pork and also browned the meat in in batches. Easy enough for weekday meals but special enough for a dinner party. Make sure everything is else is done as this takes a very short time to make. Definitely not a make ahead dish. Served it with potatoes au gratin with fennel and bacon and asparagus with mushrooms with a lemon, shallot relish. Better than most restaurant meals.02/07/10

5 stars
Richelle Calin
I made this for dinner last night and it was WONDERFUL. It was, however, a tiny bit on the sweet side for me so next time I will only use 2t of the jam. I'll be making this again soon! Would be a wonderful dish for guests served with a wild and long grain rice mix and a nice salad of spring greens, dried cherries, mandarin oranges, goat cheese crumbles and with raspberry vinagarette. I too had to turn the heat up a bit to get the pork to brown. Next time I'll probably saute the medallions in 2 batches to facillitate browning as well.01/25/09