Port Sauce with Dried Cherries and Rosemary
enough for 6 servings
1/8 cup port
1/2 cup dried cherries
1/8 cup canned low-sodium chicken broth
3 tablespoons unsalted butter, softened
2 teaspoons minced fresh rosemary leaves
Salt and ground black pepper
Follow Master Recipe for Sautéed Pork Tenderloin Medallions. Without discarding fat, set skillet over high heat. Add port, cherries, and broth. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 1/3 cup, 4 to 5 minutes. Add any accumulated pork juices; reduce again to 1/3 cup. Off heat, swirl in butter until it melts and thickens sauce. Add rosemary and season with salt and pepper to taste. Spoon sauce over pork and serve immediately.