Port wine, plum preserves, and balsamic vinegar combine for the sweet and savory glaze. Either chops or pork tenderloin medallions are perfect with the delectable sauce.
2 tsp. butter, divided
4 boneless center-cut pork chops about 1/2 inch thick or
1 pork tenderloin cut into 2- inch slices, pounding a bit to flatten
3/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper
2 Tbs. chopped shallots
1 large clove garlic, chopped
1/4 cup port wine
2 Tbs. balsamic vinegar
1/3 cup plum preserves
Chopped fresh parsley (optional)
Melt the butter in a large nonstick skillet over medium high heat. Sprinkle pork evenly with 1/2 tsp. salt and pepper. Add pork to the pan; cook 3 1/2 minutes on each side for chops and 2 1/2 minutes for tenderloin medallions. Remove from pan.
Add another tsp. of butter to the pan and when melted add the shallots and garlic and saute 30 seconds. Add the port and vinegar and cook another 30 seconds, stirring to blend. Stir in remaining 1/4 tsp. salt and the plum preserves; cook for a minute until smooth, stirring constantly. Return the pork to the pan and turn to coat. Simmer 30 seconds or until desired degree of doneness . Sprinkle with parsley, if desired. Serves 4.
Note: Picture shown is with a pork tenderloin cut into medallions. The small amount of butter adds great flavor. If you like this recipe there is another similar one on Heronearth with the pork sauteed in a mixture of cranberry sauce, port, and rosemary; also delicious!
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