Pork Medallions with Port Wine-Dried Cherry Pan Sauce

Pork Medallions with Port Wine-Dried Cherry Pan Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1/3 cup dried sweet cherries
  • 4 teaspoons seedless raspberry jam
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 1 ½ pounds pork tenderloin, trimmed
  • Fresh parsley springs (optional)
  • 1 cup ruby port or other sweet red wine
  • + 3 more ingredients
    • 1 tablespoon vegetable oil
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon freshly ground black pepper

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 l...

View full recipe at My Recipes

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