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Submitted by @Dave_Moss
This dish of Pork Tenderloin Medallions with a Port and Dried Cherry Pan Sauce was easy to make and delicious. We served it with buttered orzo and asparagus. The Pan Sauce is simply Porto Morgado Ruby (available at Trader Joe’s-$5.99), dried Michigan cherries, raspberry preserves and some dijon mustard. I combined these ingredients an hour before cooking, to allow time for the port to soak in to the cherries.
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