Cooking Group~ Kelley Miller's Pork Loin with Cherry Wine Sauce

Pork Loin with Cherry Wine Sauce

Pork loin is notoriously a really fast entree to prepare, which is one reason I love to make it. This recipe has an amazing cherry wine sauce which is the real kicker, making this dish really sing!  Kelley Miller wowed us with this delicious meal the other night.  She threw in a bag of new potatoes to go along with the main course.  Kelley had the meat already cut and seasoned in a zip lock bag, the sauce ingredients measured out and in a small plastic container, butter and fresh parsley were also measured out and in small zip lock bags.  The cooking part was simple and fast and tasted positively gourmet!  Hope you enjoy it too.  This would make a great, quick Sunday dinner.

1 cup ruby port or other sweet red wine

1/3 cup dried cherries

4 teaspoons seedless raspberry jam

1 teaspoon Dijon mustard

1 tablespoon vegetable oil

1 1/2 pounds pork tenderloin, trimmed

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

1 tablespoon butter

fresh parsley to garnish

In a small bowl combine wine, cherries, jam and mustard. Heat oil in large non stick skillet over low.  Heat for 2 minutes.  Cut the pork crosswise into 16 pieces, sprinkle evenly with salt and pepper.  Place pork in hot pan. Cook 4 minutes on each side or until browned.  Remove pork from pan and keep warm. Stir wine mixture into pan, scraping to loosen brown bits.  Increase temperature to high and bring liquid to a boil.  Cook until reduced to 1/2 cup, about 3 minutes.  Remove from heat and stir in butter with a whisk.  Serve sauce over pork, garnish with parsley.  Serve with roasted new potatoes.