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Pork Medallions with Port Wine-Dried Cherry Pan Sauce Recipe

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This recipe for Pork Medallions with Port Wine-Dried Cherry Pan Sauce is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. ruby port or other sweet red wine
⅓ c. dried sweet cherries
4 tsp. seedless raspberry jam
1 tsp. Dijon mustard
1 T. vegetable oil
1 ½ lbs. pork tenderloin, trimmed
½ tsp. salt
¼ tsp. freshly ground black pepper
1 T. butter
Fresh parsley springs (optional)
Directions:
Directions:
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 loosed browned bits. Increase heat to high; bring to a boil. Cook until reduced to ½ c. (about 3 minutes). Remove from heat. Stir in butter with a whisk. Serve sauce over pork. Garnish with parsley, if desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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