Deglazing is a technique that’s classic, simple, and a quick way to add great flavor to foods. It starts with the tasty brown morsels that are left in the pan after you’ve cooked meat. We don’t recommend using a nonstick skillet for deglazing because you’ll need some of the tidbits of the cooked meat to be stuck in the pan.
For this recipe, Pork Medallions with Port Wine-Dried Cherry Pan Sauce, sprinkle the pieces of pork with salt and pepper. Place the pork in a hot skillet, making sure that the pieces are not crowded in the pan. You may need to cook the pork in batches. Cook the pork 4 minutes on each side or until browned. Remove the pork from the pan and add the cherry sauce mixture. As you stir in the liquid mixture, scrape the bottom of the pan to loosen the brown bits. Increase the heat to high and bring to a boil. Cook about 3 minutes or until the mixture is reduced to ½ cup. The result is an intensely-flavored sauce that you can spoon over the pork.