Adapted from a recipe at Serious Eats (from Cooking Light The Complete Quick Cook). Slices of pork tenderloin are quickly seared, then the sauce ingredients are quickly cooked down to make a tasty glaze. Feel free to substitute red vermouth, sherry, or another sweet red wine if you have no ruby port. Add more mustard if you want it more piquant. Go wild.
My Private Note
Units: US | Metric
- 1Whisk together the first five ingredients. Set aside.
- 2Slice tenderloin into 1" slices. Cover with a sheet of plastic wrap and whack once or twice with a meat mallet or the bottom of a heavy pan. Season with salt and pepper.
- 3Add oil to a medium skillet (not non-stick). Heat over medium heat until it shimmers. Cook pork until golden brown, 2-4 minutes on each side. Remove to a plate.
- 4Add sauce mixture to pan. Scrape any fond (brown bits) up off the bottom of the pan. Bring to a boil and reduce by half, 3-5 minutes. Off heat, whisk butter into sauce. Spoon over pork and sprinkle with parsley.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Pork Medallions With Port Wine and Dried Cherry Pan Sauce
Serving Size: 1 (249 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 609.7
- Calories from Fat 184
- Total Fat 20.5 g
- Saturated Fat 7.2 g
- Cholesterol 162.8 mg
- Sodium 197.6 mg
- Total Carbohydrate 25.5 g
- Dietary Fiber 0.1 g
- Sugars 15.7 g
- Protein 47.2 g
The following items or measurements are not included:
stone ground dijon mustard