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from Jessica's cookbook

Pork Medallions with Port Wine-Dried Cherry Pan Sauce

     






Links:
seriouseats.com


Ingredients:
  • 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)
  • Preparation:

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      modified: 2012.01.23 | created: 2012.01.23





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