This super easy main dish features pork tenderloin medallions browned in hot vegetable oil and drizzled with a homemade port-and-cherry reduction sauce. Serve with plain or garlic-flavored couscous.
Combine first 4 ingredients.
Heat oil in a large nonstick skillet over low heat for 2 minutes. Cut the pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper.
Place pork in pan; cook 4 minutes on each side or until golden brown. Remove pork from pan. Stir in wine mixture, scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in butter with a whisk. Serve sauce over pork. Garnish with parsley, if desired.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 274 | ||
Calories from Fat: 104 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 118.2mg | 36 % | |
Sodium 124.6mg | 4 % | |
Potassium 701.9mg | 18 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 4.8g | ||
Protein 35.4g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 274
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