Pork Medallions with Port Wine-Dried Cherry Pan Sauce

Pork Medallions with Port Wine-Dried Cherry Pan Sauce Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 4 pieces pork and 2 tablespoons sauce)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

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.

Pam Anderson,

March 2004
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