Prep 5 mins
Cook 15 mins
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.
- 236.59 ml ruby port (or other sweet red wine)
- 78.07 ml dried cherries
- 19.71 ml raspberry jam
- 9.85 ml stone ground dijon mustard
- 2.46 ml Worcestershire sauce
- 453.59-680.38 g pork tenderloin
- kosher salt
- fresh ground black pepper
- 14.79 ml olive oil
- 14.79 ml butter
- chopped parsley
- Whisk together the first five ingredients. Set aside.
- 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.
- 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.
- 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.