Yield: 8 servings
|3 pounds||Pork tenderloin; in 2-oz.por|
|1 tablespoon||Corn oil|
|3 cups||Chicken stock|
|1 tablespoon||Tomato paste; rounded|
|2 ounces||Butter; clarified|
|2 cups||White wine|
|2 tablespoons||Butter; room temp|
Begin the sauce early in the day by simmering the chicken stock.
Caramelize the tomato paste in clarified butter until it is very dark, stirring frequently. Reduce the white wine to about ½ cup. Combine with tomato paste and the chicken stock. Simmer for 10 minutes, strain, and set aside.
Preheat the oven to 425 deg. In a large saute pan heat corn oil until it is very hot (almost smoking). Place the medallions in the pan and sear until brown. Using tongs and a spatula, quickly turn each medallion and place the whole pan in the preheated oven. Bake 8 to 10 min. An internal thermometer should register 150 deg.
While the medallions are roasting, reheat the sauce almost to a simmer. If desired, cornstarch may be added at this point for a thicker sauce. Remove meat from the oven and arrange on a serving platter. Take sauce from the heat and swirl in 2 T. butter. Pour over the meat and serve immediately.
Calories: 300 Fat 15 g. (46%) Cholesterol 110 mg Sodium 688 mg.
Recipe from The Fearrington House Inn and Restaurant; Chapel Hill, NC.