Pork Medallions With Cherry Port Sauce - cooking recipe

Ingredients

1 cup ruby port
1/2 cup dried cherries
4 teaspoons raspberry jam
1 teaspoon Dijon mustard
2 lbs pork tenderloin, sliced into 16 medallions
1 tablespoon canola oil
salt and pepper
1 tablespoon butter
fresh parsley (to garnish)

Preparation

combine the first 4 ingredients heat oil in a skillet.
sprinkle pork with salt and pepper and saute for 5 minutes on each side, in batches, until cooked through, set aside.
add port mixture to pan and scrape up browned bits.
bring to a boil and cook for 3-5 minutes until reduced to 1/2 cup.
remove from heat and whisk in butter.
serve sauce over pork, garnish with fresh parsley.