Lamb Tenderloin Medallions With Port And Dried Cherry Sauce

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• salt and black pepper
• vegetable oil
• 2/3 cup port wine
• 1/2 cup dried tart cherry
• 1 1/3 cups low sodium chicken broth
• 1 teaspoon minced fresh thyme or 1 teaspoon rosemary
• 1 tablespoon cold butter

Recipe

• 1 pre-heat the oven to 175 degrees.
• 2 trim the silverskin from the lamb tenderloin and slice into 1 inch thick pieces. flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. season with salt and pepper.
• 3 over medium high heat, heat a large skillet until very hot. film the pan with oil. brown the slices of lamb until golden, about 1 1/2 to 2 minutes per side.(the lamb will continue to cook while being kept warm.)remove to a platter and keep warm in the oven.
• 4 add the port, broth, cherries and thyme to the skillet. over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. add any accumulated juices from the platter. off heat, whisk in the cold butter.
• 5 pour sauce over the lamb.