pork medallions with cherry port sauce
this is elegant but so quick and easy. your guests will never know. adapted from cooking light
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INGREDIENTS
Nutrition- 1cup ruby port
- 1⁄2cup dried cherries
- 4teaspoons raspberry jam
- 1teaspoon Dijon mustard
- 2lbs pork tenderloin, sliced into 16 medallions
- 1tablespoon canola oil
- salt and pepper
- 1tablespoon butter
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DIRECTIONS
- 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.
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