Sauteed Pork Tenderloin Medallions with Port, Dried Cherries, and Rosemary
1 recipe Sauteed Pork Tenderloin Medallions
1/3 cup port
1/2 cup dried cherries
2/3 cup chicken stock or low-sodium canned broth
2 teaspoons minced fresh rosemary leaves
Salt and ground black pepper
Prepare pork as directed and transfer to plate.
Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. Increase heat to high; add stock or broth, rosemary, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2 minutes. Add salt and pepper to taste.
Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste.Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
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