Pork Medallions with Port Sauce

Recipes Ingredients:

2 lb Pork tenderloin, trimmed
2 tb Olive oil
Salt and pepper to taste 1
c Chicken stock
Flour, as needed 1
c Port wine
2 tb Unsalted Butter or margarine

Recipe Instructions:

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