What you'll need
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pork tenderloins (about 1 pound each), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
- 3 tablespoons olive oil
- 3/4 cup port
- 1/2 cup dried sweet cherries
- 1 1/2 cups low sodium chicken broth
- 2 teaspoons minced fresh rosemary
- 1 tablespoon cold butter
The method
Directions
- 01
Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in large heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 2 minutes (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 1 ½ - 2 minutes. Transfer pork to plate.
- 02
Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 6 tablespoons, 3 to 4 minutes. Increase heat to high; add broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2-3 minutes. Add butter and stir to blend; season with salt and pepper to taste.
- 03
Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
A great fall dish - serve this with a baked sweet potatoes and green peas. Dried cranberries or chopped dried apricots can be substituted for the cherries.
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pork tenderloins (about 1 pound each), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
- 3 tablespoons olive oil
- 3/4 cup port
- 1/2 cup dried sweet cherries
- 1 1/2 cups low sodium chicken broth
- 2 teaspoons minced fresh rosemary
- 1 tablespoon cold butter
Cook Like James · The method
Directions
- 1
Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in large heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 2 minutes (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 1 ½ - 2 minutes. Transfer pork to plate.
- 2
Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 6 tablespoons, 3 to 4 minutes. Increase heat to high; add broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2-3 minutes. Add butter and stir to blend; season with salt and pepper to taste.
- 3
Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
A great fall dish - serve this with a baked sweet potatoes and green peas. Dried cranberries or chopped dried apricots can be substituted for the cherries.
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pork tenderloins (about 1 pound each), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
- 3 tablespoons olive oil
- 3/4 cup port
- 1/2 cup dried sweet cherries
- 1 1/2 cups low sodium chicken broth
- 2 teaspoons minced fresh rosemary
- 1 tablespoon cold butter
Directions
- 1
Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in large heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 2 minutes (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 1 ½ - 2 minutes. Transfer pork to plate.
- 2
Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 6 tablespoons, 3 to 4 minutes. Increase heat to high; add broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2-3 minutes. Add butter and stir to blend; season with salt and pepper to taste.
- 3
Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
