Cooking Light'S Pork Medallions With Port Wine-Dried Cherry Pan Sauce

• 1 cup ruby port or other sweet red wine
• 1/3 cup dried sweet cherries
• 4 teaspoons seedless raspberry jam
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 1/2 pounds pork tenderloin, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon butter
• Parsley sprigs (optional)

1. Combine first 4 ingredients.
2. Heat oil in a large skillet over low heat 2 minutes. Cut pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper.
3. 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.

ruby port, sweet cherries, seedless raspberry jam, mustard, olive oil, pork tenderloin, salt, freshly ground black pepper, butter, parsley

Taken from www.seriouseats.com/recipes/2012/01/cooking-light-the-complete-quick-cooks-pork-m.html (may not work)