Pork Medallions With Cherry Port Sauce

This is elegant but so quick and easy. Your guests will never know. Adapted from cooking light

Combine the first 4 ingredients heat oil in a skillet.

Sprinkle pork with salt and pepper and saute for 5 minutes on each side , in batches , until cooked through , set aside.

Add port mixture to pan and scrape up browned bits.

Bring to a boil and cook for 3-5 minutes until reduced to 1 / 2 cup.

Remove from heat and whisk in butter.

Serve sauce over pork , garnish with fresh parsley.

ruby port, dried cherries, raspberry jam, dijon mustard, pork tenderloin, canola oil, salt and pepper, butter, fresh parsley