Sauteed Pork Tenderloin Medallions with Dried Cherries and Rosemary Port Pan Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.2
  • Total Fat: 2.4 g
  • Cholesterol: 78.0 mg
  • Sodium: 832.8 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 30.7 g


Adapted from Cook's Illustrated Adapted from Cook's Illustrated
Number of Servings: 4


    1 tsp salt
    1/2 tsp black pepper
    1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade

    1 1/2 fl oz port
    1/4 cup dried sweet cherries
    2/3 cup low sodium chicken stock (or homemade pork stock)
    2 tsp minced fresh rosemary
    dash salt
    dash pepper


1. Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds. Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.

2. 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 Tbsp. Increase heat to highl add stock, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2 minutes. Add salt & 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 & pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user KLWOZNIAK.

TAGS:  Beef/Pork |