Sprinkle salt and pepper over both sides of the pork slices. Heat oil until shimmering in heavy bottomed pan, at least 10 inches across, over medium-high heat. Working in batches to avoid overcrowding, sear medallions until brown on one side (about 80 seconds).
Turn medallions with tongs to avoid scraping off sear. Sear on opposite side until meat is mostly opaque on sides, firm to the touch and well browned (about 80 more seconds). Transfer medallions to a plate.
Set pan in which pork was cooked over medium-high heat. Add port and cherries and bring to a boil. Scrape bottom of pan with spatula to loosen brown bits until liquid reduces to about 2 tablespoons (about 2 to 3 minutes). Increase heat to high and add broth, rosemary, any accumulated pork juices and boil until liquid thickens to the consistency of a syrup (about 2 minutes). Add salt and pepper to taste.
Reduce heat to medium and return medallions to pan. Turn meat to coat. Simmer to heat pork through and blend flavors (about 3 minutes). Add salt and pepper if necessary to adjust sauce. Transfer medallions to a serving plate and spoon sauce over meat. Serve immediately.
Make sure you don't overcook the pork. Don't use a non-stick pan to help assure a good sear.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (257g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 70 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 97.1mg||30 %|
|Sodium 288.6mg||10 %|
|Potassium 715.9mg||19 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 8.2g|
|Protein 31.7g||45 %|
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Calories per serving: 266
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