from the Dr Gourmet website
Dinner 14 August 2006: notes – something very odd with his portions in the original webpage, it said 3/4 lb tenderloin for 6 people then a 4 oz serving per person. I've adapted and reposted below.
Servings = 3 | Serving size = 4 oz meat plus third of sauce
We had it with a few steamed new baby potatoes and a small portion of frozen petits pois.
Cook onion and garlic in oil slowly until soft. Do not allow the garlic to turn brown.
Add the dried cherries, port, balsamic vinegar and chicken stock. Reduce the heat to medium and cook, reducing the sauce to about 1/2 cup. The remaining sauce should be a thick glaze. This took a long time, do it first. Get to this stage before you put the pork in the oven.
Scrape into a blender and blend until smooth. Add sour cream and milk and blend. Return to pan and heat through. This may be made ahead and stored a few days. When reheating, add a couple of tablespoons of water if the sauce becomes too thick. There should be about 1 cup (approx. 3 Tbsp. per serving). Didn't bother with blender, just stirred the cream right in. We like yummy lumps.
Roast the pork at about Gas Mark 6 for about half an hour, in a pan with a bit of spray oil, take it out and cut into three equal size pieces. Check how done it is and bung it back until it isn't pink anymore. Remove the pork and let it rest in a warm place for about 5 minutes.
Slice each piece into small medallions (which will make 3 portions of 4 oz) and serve on top of the divvied up sauce, which will be about 3 tablespoons.
Supposedly Calories 268 | Calories from Fat 63, but ours might have been a bit more than that due to having a bit more cream and no milk, and not measuring the sauce exactly just splitting it. And the veg would add to that, of course.
Still, result, it was very very good. The sauce would be lovely with duck, "real" roast pork, or cold beef.