Sauteed Pork Tenderloin Medallions with Dried Cherries and Rosemary Port Pan Sauce

Name: Sauteed Pork Tenderloin Medallions with Dried Cherries and Rosemary Port Pan Sauce
Yield: Serves 3 (saucing one tenderloin)
Ingredients: 1 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1 pound, pork tenderloin, silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade; 2 tablespoons, olive oil; 1/3 cup, red wine (port); 1/2 cup, dried sweet cherries; 2/3 cup, chicken stock or low-salt canned broth; 2 teaspoons, minced fresh rosemary

Main Courses
Fruit
Pork
Weeknight

Appears in Cook's Illustrated September/October 1997

Instead of roasting, we found that it was faster and more flavorful to slice, sauté, and then finish with a quick pan sauce.

SERVES 3 (saucing one tenderloin)

TIME 50 minutes

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