Pork medallions with port sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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