Cooking Light's Pork Medallions with Port Wine-Dried Cherry Pan Sauce

Ingredients

• 1 cup ruby port or other sweet red wine
• 1/3 cup dried sweet cherries
• 4 teaspoons seedless raspberry jam
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 1/2 pounds pork tenderloin, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon butter
• Parsley sprigs, optional

Directions

1. Mix the first 4 ingredients together and set them aside. Warm the oil in a large skillet over low heat for 2 minutes. Slice the pork crosswise into 16 pieces, then season them all over with the salt and pepper.
2. Add the pork to the skillet and cook for 4 minutes per side, until the pieces are nicely browned. Transfer the pork out of the pan.
3. Pour the wine mixture into the skillet, stirring and scraping up the browned bits from the bottom. Turn the heat to high and bring the sauce to a boil. Continue cooking until it has reduced to 1/2 cup, about 3 minutes.
4. Take the skillet off the heat and whisk in the butter. Spoon the sauce over the pork, and add parsley for garnish, if desired.