Pork Medallions With Port Wine-Dried Cherry Pan Sauce

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1 cup ruby port or other sweet red wine

1/3 cup dried sweet cherries

4 teaspoons seedless raspberry jam

1 teaspoon Dijon mustard

1 tablespoon vegetable oil

1 1/2 pounds pork tenderloin, trimmed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon butter

Fresh parsley springs (optional)

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