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

This recipe features quick-seared pork tenderloin medallions served with a rich and fruity pan sauce made from ruby port, dried cherries, raspberry jam, and Dijon mustard. It's a fast yet elegant dish perfect for a weeknight meal.
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Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 1372.8 kcal

Equipment

  • 1 Large Skillet
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Spoons and Cups

Ingredients
  

Main

  • 1 cup ruby port or other sweet red wine
  • 1/3 cup dried sweet cherries
  • 4 teaspoons seedless raspberry jam
  • 1 teaspoon dijon mustard
  • 1 tablespoon olive oil
  • 1 1/2 pounds pork tenderloin trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon butter
  • Parsley sprigs optional

Instructions
 

  • Trim pork tenderloin and slice into medallions about 1-inch thick. Season generously with salt and pepper.
  • In a small bowl, combine port, dried cherries, raspberry jam, and Dijon mustard. Set aside.
  • Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
  • Add pork medallions to the hot skillet in a single layer, being careful not to overcrowd the pan.
  • Sear for 3-4 minutes per side, or until browned and cooked to desired doneness (internal temperature of 145°F/63°C for medium-rare).
  • Remove pork from the skillet and tent loosely with foil to keep warm while making the sauce.
  • Pour the port mixture into the hot skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  • Simmer for 2-3 minutes, or until the sauce has slightly thickened.
  • Taste the sauce and adjust seasoning if necessary.
  • Return the pork medallions to the skillet and turn to coat with the sauce, or simply spoon the sauce over the rested pork before serving.

Notes

Pork tenderloin cooks quickly and can dry out easily; aim for an internal temperature of 145°F (63°C) for medium-rare. Be sure to properly deglaze the pan with the port mixture, scraping up all the flavorful browned bits, as this forms the base of your sauce. Allow the sauce to simmer and reduce slightly to concentrate the flavors before adding the pork back or serving. You can substitute other sweet red wines for port if needed.