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Pork Medallions with Port Wine-Dried Cherry Pan Sauce

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 4 pieces pork and 2 tablespoons sauce)
This super easy main dish features pork tenderloin medallions browned in hot vegetable oil and drizzled with a homemade port-and-cherry reduction sauce.  Serve with plain or garlic-flavored couscous.

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)

Nutrition Information

  • calories 269
  • caloriesfromfat 27 %
  • fat 8.1 g
  • satfat 2.9 g
  • monofat 2.9 g
  • polyfat 1.8 g
  • protein 24.4 g
  • carbohydrate 12.7 g
  • fiber 0.7 g
  • cholesterol 79 mg
  • iron 1.6 mg
  • sodium 295 mg
  • calcium 16 mg

How to Make It

  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, if desired.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.