Pork Medallions with Port Wine-Dried Cherry Pan Sauce
Posted Sep 12 2008 3:56pm
From Cooking Light, March 2004. Serve with plain or garlic-flavored couscous.
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 lbs. pork tenderloin, trimmed Pinch of kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon butter Fresh parsley sprigs
1. Combine first 4 ingredients.
2. 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.
3. 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.
From Cooking Light, March 2004. Serve with plain or garlic-flavored couscous.
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 lbs. pork tenderloin, trimmed
Pinch of kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
Fresh parsley sprigs
1. Combine first 4 ingredients.
2. 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.
3. 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.
Makes 4-5 servings.