Pork Medallions with Port Sauce
Yield
6 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork tenderloin
trimmed |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
as needed |
*
|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
chicken broth
|
|
| 1 | cup |
port wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork tenderloin
trimmed |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
as needed |
*
|
| 3E+1 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
chicken broth
|
|
| 237 | ml |
port wine
|
*
|
Directions
Slice the tenderloin crosswise into medallions ½ thick.
Sprinkle both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess.
Heat the butter and oil in a heavy skillet at medium high.
Sauté 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 degrees F. oven.
Prepare the sauce, put the skillet, with the meat drippings, on a high heat, add the chicken stock and wine.
Bring to a boil, scraping and stirring until some of the broth evaporates.
Keep cooking the sauce until thick enough to coat the back of a spoon, about 6 to 8 minutes.
Serve the meat with the sauce spooned over the top of each medallion.
