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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Pork Medallions with Port Wine-Dried Cherry Pan 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.

Cooking Light MARCH 2004

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

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.

Nutritional Information

Amount per serving
  • 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
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