Pork Tenderloin with Port Sauce

Rating

Source

http://www.astray.com/recipes/?show=Pork%20medallions%20with%20port%20sauce

Notes

• The key to tender pork tenderloin is to keep the heat on medium-high and sear the outside quickly, then keep warm slowly in a warm oven.

Ingredients

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.