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Saturday, January 21, 2012

Pork Medallions with Port Wine-Dried Cherry Pan Sauce

Some cooks are intimidated by long recipe titles.  Don't let this one stop you from trying it.  It came from Cooking Light and it's a winner!  Try serving it over couscous (the pasta so nice, they named it twice).
1 c. ruby port or other sweet red wine
1/3 c. dried sweet cherries
4 t. seedless raspberry jam
1 t. Dijon mustard
1 T. vegetable oil
1 ½ lbs. pork tenderloin, trimmed
½ t. salt
¼ t. black pepper
1 T. butter
1.    Combine first 4 ingredients
2.    Heat oil in large nonstick skillet over low heat for 2 minutes.  Cut the 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 ½ cup (about 3 minutes).  Remove from heat.  Stir in butter with a whisk.  Serve sauce over pork.

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