This is an old recipe from Bon Appetit that is rich and delicious but also easy and inexpensive. I often make it with a pork tenderloin sliced into medallions, which means it’s ready even quicker. The recipe suggests spooning the sauce over the pork, but I like to add the pork back into the pan and simmer it together with the sauce for a minute or two. I wanted to take two pictures of this dish, one with chops and one with a tenderloin, and got no complaints from Casey when he was handed a repeat dinner!
4 1-inch thick pork rib chops or
2 pork tenderloins, sliced about 2 ” thick and pressed to flatten a bit
2 3/4 tsp. minced fresh rosemary, divided
2 Tbs (1/4 stick) butter
3/4 cup low salt chicken broth
3/4 cup tawny port (cooking sherry works fine)
1 cup cranberry sauce ( I usually buy a can of whole berry sauce)
Sprinkle chops or medallions with salt , pepper and 1 tsp. rosemary. Melt butter in a heavy skillet over medium heat until beginning to brown. Add pork and cook until browned and cooked through; about 5 minutes per side for chops and about 3 minutes per side for medallions. (You may need two batches for the tenderloins.) Transfer to platter; keep warm. Add broth, Port and remaining 1 3/4 tsp. rosemary to the same skillet and boil until liquid is slightly reduced, about 4 minutes, scraping up the brown bits. Add the cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes.. Season sauce with salt and pepper. Spoon sauce over pork and serve. Serves 4 .
Note: The butter is key to the flavor; don’t substitute oil.
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