I love this recipe because once you buy port, it keeps forever (well,
almost forever). And so do dried cherries. So as long as you have a
frozen pork tenderloin on hand, you can just whip this up without
needing to head to the store! In a pinch, you can use dried rosemary
as well. It doesn't yeild a lot of sauce, so think about doubling the
liquids if you want more. And I do really mean you can whip it up.
It's super easy – even though the word port makes it sound fancy.
Pork Tenderloin Medallions from the New Best Recipes Cookbook
1 tsp salt
1/2 tsp black pepper
1 pork tenderloin, cut in 1 inch pieces and pounded to 3/4 inch with
the flat side of a chef's knife
2 tbsp olive oil
Sprinkle the salt and pepper over both sides of the pork slices. Heat
the oil in a large heavy bottomed skillet until shimmering. Working
in batches of no more than six slices to avoid overcrowding, sear the
medallions without moving them until browned on one side, about 80
seconds (the oil should sizzle but not smoke). Turn the medallions
with tongs to avoid scraping off the sear; sear until the meat is
mostly opaque at the sides, firm to the touch, and well browned, about
80 seconds. Transfer the pork to a plate; continue with one of the
pan sauce (recipe follows)
Port, Dried Cherries, and Rosemary:
1 recipe sauteed pork medallions (above)
1/3 cup port
1/2 cup dried cherries
2/3 cup chicken broth
2 tsp minced fresh rosemary
salt and pepper
1. Prepare pork as direction and transfer it to a plate.
2. Set the now-empty skillet used to cook the pork over medium-high
heat and add the port and cherries. Cook. scraping the pan bottom
with a wooden spatula to loosen the browned bits, until the liquid
reduces to about 2 tbsp, 2-3 minutes. Increase the heat to high and
add the broth, rosemary, and any accumulated pork juices from the
plate. Cook until the liquid reaches the consistency of maple syrup,
about 2 minutes. Add salt and pepper to taste.
3. Reduce the heat to medium and return the pork to the pan, turning
the meat to coat. Simmer to heat the pork through, about 3 minutes.
Season with salt and pepper to taste. Transfer the pork to a serving
plate and spoon the sauce over the meat. Serve immediately.