Pork medallions with port sauce
Last updated 6/12/2012 1:00:42 AM. Recipe ID 23917. Report a problem with this recipe.
Title: Pork medallions with port sauce
Categories: Meats, Pork, Sauces
Yield: 6 Servings
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
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
4. Serve the meat with the sauce spooned over the top of each medal-
Per 4 ounce serving: 347 calories
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