Pork Tenderloin Medallions With Port And Dried Cherry Sauce

• 1 lb pork tenderloin
• salt and black pepper
• vegetable oil
• 2/3 cup port wine
• 1/2 cup dried tart cherry
• 1 1/3 cups low sodium chicken broth
• 1 teaspoon minced fresh thyme or 1 teaspoon rosemary
• 1 tablespoon cold butter

1. Pre-heat the oven to 175 degrees.
2. Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
3. Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
4. Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
5. Pour sauce over the pork.

pork tenderloin, salt, vegetable oil, port wine, cherry, chicken broth, thyme, cold butter

Taken from www.food.com/recipe/pork-tenderloin-medallions-with-port-and-dried-cherry-sauce-362658 (may not work)