Cooking Light's Pork Medallions with Port Wine-Dried Cherry Pan Sauce
Cooking Light's Pork Medallions with Port Wine-Dried Cherry Pan Sauce requires roughly 30 minutes from start to finish. This main course has 365 calories, 36g of protein, and 10g of fat per serving. For $2.76 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. 102 people found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free diet. Head to the store and pick up lean pork tenderloin, port, sweet cherries, and a few other things to make it today. It is brought to you by Serious Eats. Overall, this recipe earns a solid spoonacular score of 78%. Users who liked this recipe also liked Pork Medallions with Port Wine-Dried Cherry Pan Sauce, Beef Medallions with Port Wine Pan Sauce, and Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce.
Servings: 4
Ingredients:
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
1 teaspoon Dijon mustard
1 1/2 pounds pork tenderloin, trimmed
1 tablespoon olive oil
1 cup ruby port or other sweet red wine
4 teaspoons seedless raspberry jam
1/2 teaspoon salt
1/3 cup dried sweet cherries
Equipment:
frying pan
whisk
Cooking instruction summary:
Procedures 1 Combine first 4 ingredients. 2 Heat oil in a large skillet over low heat 2 minutes. Cut pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper. 3 Place pork in pan; cook 4 minutes on each side or until golden brown. Remove pork from pan. Stir in wine mixture, scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in butter with a whisk. Serve sauce over pork. Garnish with parsley, if desired.
Step by step:
1. Combine first 4 ingredients.
2. Heat oil in a large skillet over low heat 2 minutes.
3. Cut pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper.
4. Place pork in pan; cook 4 minutes on each side or until golden brown.
5. Remove pork from pan. Stir in wine mixture, scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes).
6. Remove from heat. Stir in butter with a whisk.
7. Serve sauce over pork.
8. Garnish with parsley, if desired.
Nutrition Information:
covered percent of daily need
