Sauteed Pork Tenderloin Medallions with Port Sauce

For tender succulent pork in delicious sauce, look no further.  This recipe comes together quickly and will satisfy your family's weeknight appetite.  The recipe is easily doubled for a dinner party.  Serve with rice pilaf and a salad or steamed vegetables.

If you don't have dried cherries, you may substitute any other dried fruit.  I have used dried apricots, golden raisins, currants, and various combinations.  It always tastes pretty good anyway.

Sauteed Pork Tenderloin Medallions with Port Sauce
From The New Best Recipe cookbook by Cook's Illustrated
Serves 4

1 tsp salt
1/2 tsp ground pepper
1 pork tenderloin (1 lb), trimmed of silver skin, cut into 1" slices and pounded to 3/4" thickness
2 Tblsp olive oil
1/3 cup Port wine
1/2 cup dried cherries or cranberries
2/3 cup chicken broth (check for gluten)
2 tsp minced fresh rosemary leaves
salt and pepper

Season the pork on both sides with salt and pepper.  Heat the oil in a large, heavy skillet over high heat until it shimmers.  Add the medallions and sear without moving them for 90 seconds per side.  Turn the medallions (if they stick to the bottom of the pan, cook a little longer) and cook for another 90 seconds.  When the pork is opaque on the sides, firm to the touch and browned remove to a plate.

Make the sauce:  In the empty skillet used to brown the meat, add the port and cherries over med-high heat. Cook, scraping the bottom with your cooking spoon to incorporate the flavorful brown bits.  When the liquid reduces to about 2 tablespoons, increase the heat to high and add broth, rosemary and any accumulated pork juices from the plate.  Season with salt and pepper (you can add a dollop of jam for sweetness).

Transfer the pork to a plate and spoon the sauce over the meat.  Serve immediately.