Pork Medallions with Port Sauce

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.