Pork Tenderloin Medallions With Port and Dried Cherry Sauce Recipe
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Directions:
- Pre-heat the oven to 175 degrees.
- Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
- Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
- Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
- Pour sauce over the pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.39 Kcal (990 kJ) | ||
| Calories from fat | 53.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 9% | |
|---|---|---|---|
| Cholesterol | 81.33mg | 27% | |
| Sodium | 90.14mg | 4% | |
| Potassium | 589.41mg | 13% | |
| Total Carbs | 9.14g | 3% | |
| Sugars | 5.61g | 22% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 25.76g | 52% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 17.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 88.52 Kcal (371 kJ) | ||
| Calories from fat | 20.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 9% | |
|---|---|---|---|
| Cholesterol | 30.45mg | 27% | |
| Sodium | 33.75mg | 4% | |
| Potassium | 220.71mg | 13% | |
| Total Carbs | 3.42g | 3% | |
| Sugars | 2.1g | 22% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 9.64g | 52% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.6mg | 8% | |
| Calcium | 6.7mg | 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.
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