Sauteed Pork Tenderloin Medallions with Dried Cherries and Rosemary Port Pan Sauce
Appears in Cook's Illustrated September/October 1997
WHY THIS RECIPE WORKS
In search of a great pork tenderloin recipe, we discovered a few ways to add flavor and hold on to moisture while cooking this lean cut. For our final pork tenderloin recipe, we cut the meat into medallions about 1 inch thick, pounded them ...