Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Medallions With Port Wine and Dried Cherry Pan Sauce Recipe
    Lost? Site Map

    Pork Medallions With Port Wine and Dried Cherry Pan Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    DrGaellon's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Whisk together the first five ingredients. Set aside.
    2. 2
      Slice 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.
    3. 3
      Add 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.
    4. 4
      Add 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.

    Ratings & Reviews:

    Advertisement

    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
    30%
    Total Fat 20.5 g
    31%
    Saturated Fat 7.2 g
    36%
    Cholesterol 162.8 mg
    54%
    Sodium 197.6 mg
    8%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 0.1 g
    0%
    Sugars 15.7 g
    63%
    Protein 47.2 g
    94%

    The following items or measurements are not included:

    dried cherries

    stone ground dijon mustard

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes