Pork Medallions With Port Sauce
Serves:
Ingredients:
2
lb
Pork tenderloin, trimmed
Salt and pepper to taste
Flour, as needed
2
tb
Unsalted butter or margarine
2
tb
Olive oil
1
c
Chicken stock
1
c
Port wine
Method:
1.
Slice the tenderloin crosswise into medallions 1/2" 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