Pork Medallions with Port Wine-Dried Cherry Pan Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 1 teaspoon dijon mustard 
• 1.5 pounds pork tenderloin trimmed
• 1 cup ruby port sweet
• 4 teaspoons raspberry jam seedless
• 0.5 teaspoon salt 
• 0.3 cup cherries dried sweet
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• whisk

Directions

1. Combine first 4 ingredients.
2. Heat oil in a large nonstick skillet over low heat for 2 minutes.
3. Cut the pork crosswise into 16 pieces.
4. Sprinkle evenly with salt and pepper.
5. Place pork in pan; cook 4 minutes on each side or until golden brown.
6. Remove pork from pan. Stir in wine mixture, scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes).
7. Remove from heat. Stir in butter with a whisk.
8. Serve sauce over pork.
9. Garnish with parsley, if desired.