Pork Tenderloin Medallions With Port and Dried Cherry Sauce

Pork medallions quickly sauteed and served with a delicious and easy Port and dried cherry sauce. Revised from a recipe that didn't have enough of the delicious sauce.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 1  lb  pork tenderloin
•  salt and black pepper
•  vegetable oil
• 2⁄3 cup port wine
• 1⁄2 cup dried tart cherry
• 1 1⁄3 cups low sodium chicken broth
• 1  teaspoon  minced fresh thyme or 1  teaspoon rosemary
• 1  tablespoon  cold butter

Directions

1. Pre-heat the oven to 175 degrees.
2. Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
3. Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
4. Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
5. Pour sauce over the pork.