Yield: 6 servings
|2 pounds||Pork tenderloin, trimmed|
|Salt and pepper to taste|
|Flour, as needed|
|2 tablespoons||Unsalted butter or margarine|
|2 tablespoons||Olive oil|
|1 cup||Chicken stock|
|1 cup||Port wine|
1. Slice the tenderloin crosswise into medallions ½" thick.
Sprinkle both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess.
2. Heat the butter and oil in a heavy skillet at medium high. Saute the medallions in small batches until browned, 1 minute per side.
Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a 225 degree oven.
3. Prepare the sauce: put the skillet, with the meat drippings, on a high heat; add the chicken stock and wine. Bring to a boil, scrap- ping and stirring until some of the broth evaporates. Keep cooking the sauce until thick enough to coat the back of a spoon, about 6-8 minutes.
4. Serve the meat with the sauce spooned over the top of each medal- lion.
Per 4 ounce serving: 347 calories