Pork medallions with cherry port sauce Recipe

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Ingredients:

Serving

1 cup ruby port
1/2 cup dried cherries
4 tsp raspberry jam
1 tsp dijon mustard
2 lbs pork tenderloin , sliced into 16 medallions
1 tbsp canola oil
salt and pepper
1 tbsp butter
fresh parsley (to garnish )

Directions:

Combine the first 4 ingredients heat oil in a skillet.
Sprinkle pork with salt and pepper and saute for 5 minutes on each side, in batches, until cooked through, set aside.
Add port mixture to pan and scrape up browned bits.
Bring to a boil and cook for 3-5 minutes until reduced to 1/2 cup.
Remove from heat and whisk in butter.
Serve sauce over pork, garnish with fresh parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	375.3 Kcal (1571 kJ)
Calories from fat	98.64 Kcal
		% Daily Value*
Total Fat	10.96g	17%
Cholesterol	155.02mg	52%
Sodium	135mg	6%
Potassium	945.6mg	20%
Total Carbs	6.37g	2%
Sugars	3.78g	15%
Dietary Fiber	0.48g	2%
Protein	47.88g	96%
Vitamin C	1.2mg	2%
Iron	2.3mg	13%
Calcium	15.2mg	2%

Amount Per 100 g
Calories	118.62 Kcal (497 kJ)
Calories from fat	31.18 Kcal
		% Daily Value*
Total Fat	3.46g	17%
Cholesterol	49mg	52%
Sodium	42.67mg	6%
Potassium	298.88mg	20%
Total Carbs	2.01g	2%
Sugars	1.2g	15%
Dietary Fiber	0.15g	2%
Protein	15.13g	96%
Vitamin C	0.4mg	2%
Iron	0.7mg	13%
Calcium	4.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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