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    Pork Medallions with Port Wine-Dried Che


    Source of Recipe


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    List of 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)

    Recipe



    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.

 

 

 

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