Pork medallions with port sauce
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Pork medallions with port sauce
  Pork    Sauces  
Last updated 6/12/2012 1:00:42 AM. Recipe ID 23917. Report a problem with this recipe.
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      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
  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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Recipe ID 23917 (Apr 03, 2005)

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