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.
Pork Medallions with Port Wine-Dried Cherry Pan Sauce
More From Cooking Light
- Calories: 269
- Calories from fat: 27%
- Fat: 8.1g
- Saturated fat: 2.9g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.8g
- Protein: 24.4g
- Carbohydrate: 12.7g
- Fiber: 0.7g
- Cholesterol: 79mg
- Iron: 1.6mg
- Sodium: 295mg
- Calcium: 16mg
- 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)
- 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.
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.
Only you will be able to view, print, and edit this note.Add Note