pork medallions with cherry port sauce

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this is elegant but so quick and easy. your guests will never know. adapted from cooking light

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Ingredients [?]

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  • add   1 tablespoon butter
  • add   1 tablespoon canola oil
  • add   1/2 cup dried cherries
  • add   2 lbs pork tenderloins
  • add   salt and pepper
  • add   fresh parsley (to garnish)
  • add   1 cup ruby port
  • add   1 teaspoon Dijon mustard
  • add   4 teaspoons raspberry jam


  1. combine the first 4 ingredients heat oil in a skillet.
  2. sprinkle pork with salt and pepper and saute for 5 minutes on each side, in batches, until cooked through, set aside.
  3. add port mixture to pan and scrape up browned bits.
  4. bring to a boil and cook for 3-5 minutes until reduced to 1/2 cup.
  5. remove from heat and whisk in butter.
  6. serve sauce over pork, garnish with fresh parsley.