Pork Medallions With Port Wine and Dried Cherry Pan Sauce

• 1 cup ruby port (or other sweet red wine)
• 13 cup dried cherries
• 4 teaspoons raspberry jam
• 2 teaspoons stone ground dijon mustard
• 12 teaspoon Worcestershire sauce
• 1 -1 12 lb pork tenderloin
• kosher salt
• fresh ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• chopped parsley

1. Whisk together the first five ingredients.
2. Set aside.
3. Slice tenderloin into 1" slices.
4. Cover with a sheet of plastic wrap and whack once or twice with a meat mallet or the bottom of a heavy pan.
5. Season with salt and pepper.
6. Add oil to a medium skillet (not non-stick).
7. Heat over medium heat until it shimmers.
8. Cook pork until golden brown, 2-4 minutes on each side.
9. Remove to a plate.
10. Add sauce mixture to pan.
11. Scrape any fond (brown bits) up off the bottom of the pan.
12. Bring to a boil and reduce by half, 3-5 minutes.
13. Off heat, whisk butter into sauce.
14. Spoon over pork and sprinkle with parsley.

ruby port, cherries, raspberry jam, stone ground, worcestershire sauce, pork tenderloin, kosher salt, fresh ground black pepper, olive oil, butter, parsley

Taken from www.food.com/recipe/pork-medallions-with-port-wine-and-dried-cherry-pan-sauce-511254 (may not work)