SAUTEED PORK TENDERLOIN MEDALLIONS
WITH PORT, DRIED CHERRIES AND ROSEMARY

1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Olive oil cooking spray
2 cloves fresh pressed garlic
1 lb. pork tenderloin trimmed of fat and cut into 1-inch slices each pounded to 3/4-inch slices
1/3 cup port
1/2 cup dried cherries
2/3 cup water mixed with 1 teaspoon chicken soup base
2 teaspoons fresh minced rosemary leaves
1/2 teaspoon extra virgin olive oil
salt and additional black pepper to taste

Mix salt, garlic powder and pepper together in a small bowl and sprinkle over both sides of medallions.

Spray a large non-stick or stick resistant skillet with cooking spray and preheat over medium-high. Add garlic to pan and brown slightly before adding medallions to pan. Working in batches of no more than six medallions to avoid crowding, sear the medallions without moving them until browned on one side about 80 seconds. Turn the medallions carefully to avoid scraping off sear. Continue to sear other side of medallions until pork is firm to the touch and well browned, approximately 80 seconds per side and transfer to a plate.

Set the now empty skillet used to cook the pork over medium high heat and add port and cherries to pan. Cook scraping the pan bottom with a wooden spatula to loosen any browned bits until liquid in pan reduces to about two tablespoons about 2 to 3 minutes.

Increase heat slightly and add chicken broth, rosemary and any meat juices from the plate. Cook stirring often until the liquid reaches the consistency of maple syrup.

Add olive oil, salt and pepper to taste. Reduce the heat to medium and return pork to pan, turning the meat to coat. Simmer to heat the pork through, about 3 minutes.

Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

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