Pork Medallions with Port Wine-Dried Cherry Pan Sauce
1 C. ruby port or other sweet red wine
1/3 C. dried sweet cherries
4 tsp. seedless raspberry jam
1 tsp. Dijon mustard
1 Tbsp. olive oil
1 ½ lb. pork tenderloin, trimmed
Salt and pepper to taste
1 Tbsp. butter
Combine the port, cherries, jam & mustard.
Slice pork into 16 diagonal slices. Season with salt and pepper. Sear off in the sauté pan with the oil until browned on both sides. Remove the pork from the pan. Stir in the wine mixture, scraping the bottom to loosen up the browned bits. Increase heat to high, bringing to a boil. Cook until reduced to ½ C. (about 3 mins.). Whisk in the butter. Serve over the pork.