Prep 10 mins
Cook 20 mins
this is elegant but so quick and easy. your guests will never know. adapted from cooking light
- 1 cup ruby port
- 1⁄2 cup dried cherries
- 4 teaspoons raspberry jam
- 1 teaspoon Dijon mustard
- 2 lbs pork tenderloin, sliced into 16 medallions
- 1 tablespoon canola oil
- salt and pepper
- 1 tablespoon butter
- fresh parsley (to garnish)
- combine the first 4 ingredients heat oil in a skillet.
- sprinkle pork with salt and pepper and saute for 5 minutes on each side, in batches, until cooked through, set aside.
- add port mixture to pan and scrape up browned bits.
- bring to a boil and cook for 3-5 minutes until reduced to 1/2 cup.
- remove from heat and whisk in butter.
- serve sauce over pork, garnish with fresh parsley.
Easy and quick. And candy sweet.
What a perfect entree! Everyone at the little dinnr party loved it -- no leftovers whatsoever. I used dried cranberries and plum jam and skipped the oil, just searing the pork in a very hot dry pan. I also cracked a few junipr berries along with the peppercorns and sprinkled that on the pork before searing. The proportions of wine/fruit/jam/mustard are perfect and the tablespoon of butter is just right to finish the sauce. Fabulous, Chia!
This was great. I did "mess with" the sauce. Had no raspberry jam; and added 1/2 cup chopped onions and some thyme and rosemary.