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.
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)
How to Make It
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.
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I have made this with pork loin chops and pork tenderloin and both were great. Served with "Multigrain Pilaf with Sunflower Seeds" from this site for a healthy, easy meal. I liked the sweetness of the sauce paired with the earthy pilaf.
Instead of the couscous, I made the Pike Place Market Salad (with cherries) as a side. It was a perfect pairing and absolutely extraordinary!
UPDATE: Beware, if you are sensitive to sulphites! As great as this dish was, I suffered all night and into the next day with a massive headache. It's loaded with sulphites. I'm very allergic/intolerant to sulphites, and it never occurred to me that the dried cherries would be covered in the stuff (and the port and jam contain sulphites too), which is what I found out after some research. Sulphites can be very dangerous for asthmatics as well. I would like to make this dish again, but unfortunately won't be able to now. Had to change this from a 5 star to a 1 because of this. (http://fedup.com.au/factsheets/additive-and-natural-chemical-factsheets/220-228-sulphite-preservatives)
Husband and I REALLY liked this. It is fast, easy and very good. I thought it was a tad bit sweet, but Husband said it was just right. Served with couscous and broccoli, spinach and baby carrots sauteed in garlic butter. Will defintely make again.
This is a fabulous recipe that's easy and has minimal ingredients. The only thing I changed was the jam. I don't normally have jam (or jelly) in my house. I wasn't about to spend $5 on seedless raspberry jam just for this recipe so I bought seedless boysenberry jam instead (it was cheaper, but not by much lol). I followed everything exact - except the jam flavor and it was excellent. I will make this dish again!
Made this last night for a special dinner party and it was so good. The sauce is sweet, but pork is perfect for this, and if you reduce it per the directions the port mellows out and when you add the butter you get a lovely sauce. I used a higher heat to brown the pork and also browned the meat in in batches. Easy enough for weekday meals but special enough for a dinner party. Make sure everything is else is done as this takes a very short time to make. Definitely not a make ahead dish. Served it with potatoes au gratin with fennel and bacon and asparagus with mushrooms with a lemon, shallot relish. Better than most restaurant meals.
I made this for dinner last night and it was WONDERFUL. It was, however, a tiny bit on the sweet side for me so next time I will only use 2t of the jam. I'll be making this again soon! Would be a wonderful dish for guests served with a wild and long grain rice mix and a nice salad of spring greens, dried cherries, mandarin oranges, goat cheese crumbles and with raspberry vinagarette. I too had to turn the heat up a bit to get the pork to brown. Next time I'll probably saute the medallions in 2 batches to facillitate browning as well.
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