Cooking Light's Pork Medallions with Port Wine-Dried Cherry Pan Sauce

Name: Cooking Light's Pork Medallions with Port Wine-Dried Cherry Pan Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp butter; 1 teaspoon Dijon mustard; 680 grams pork tenderloin, trimmed; 1 Tbsp olive oil; 237 milliliters ruby port or other sweet red wine; 4 teaspoons seedless raspberry jam; 1 teaspoons salt; 79 milliliters dried sweet cherries

Cooking Light's Pork Medallions with Port Wine-Dried Cherry Pan Sauce is a gluten free main course. One portion of this dish contains roughly 36g of protein, 10g of fat, and a total of 365 calories. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, pork tenderloin, salt, and a few other things to make it today. To use up the port you could follow this main course with the Port Cobbler as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Combine first 4 ingredients.

Heat oil in a large skillet over low heat 2 minutes.

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Cooking Oil

Equipment you will use

Frying Pan

Cut pork crosswise into 16 pieces.

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Pork

Sprinkle evenly with salt and pepper.

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Salt And Pepper

Place pork in pan; cook 4 minutes on each side or until golden brown.

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Pork

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Frying Pan

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).

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Pork

Wine