Rating: 4 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 5

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.

Pam Anderson
Recipe by Cooking Light March 2004

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients.

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  • 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.

Chef'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.

Nutrition Facts

269 calories; calories from fat 27%; fat 8.1g; saturated fat 2.9g; mono fat 2.9g; poly fat 1.8g; protein 24.4g; carbohydrates 12.7g; fiber 0.7g; cholesterol 79mg; iron 1.6mg; sodium 295mg; calcium 16mg.
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