Ingredients Jump to Instructions ↓

  1. 2 lb Pork tenderloin, trimmed Salt and pepper to taste Flour, as needed

  2. 2 tb Unsalted butter or margarine

  3. 2 tb Olive oil

  4. 1 c Chicken stock

  5. 1 c Port wine

Instructions Jump to Ingredients ↑

  1. + Directions : 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


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